Looking for a show-stopping dessert that’s surprisingly simple to make? Look no further than this Vanilla Bean Panna Cotta with Berry Compote. It’s the perfect combination of creamy, rich panna cotta and a sweet and tart berry compote, all topped with a touch of fresh mint for an extra refreshing finish.
This recipe is perfect for Easter brunch, a spring dinner party, or even a special weeknight treat. It’s sure to impress your guests with its elegant presentation and delicious flavor.
Here’s what you’ll need:
- For the Panna Cotta:
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean, split and scraped
- 2 tablespoons cold water
- 2 teaspoons unflavored gelatin
- For the Berry Compote:
- 1 cup fresh or frozen berries (such as strawberries, raspberries, blueberries, or a combination)
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Fresh mint sprigs, for garnish (optional)
Making the Panna Cotta:
- Heat the cream and vanilla: In a medium saucepan, combine the heavy cream, sugar, and vanilla bean pod. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer. Do not let it boil.
Tip: For an extra special touch, use a real vanilla bean instead of vanilla extract. The vanilla bean pod adds a richer, more complex flavor to the panna cotta.
- Bloom the gelatin: While the cream mixture is heating, sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5 minutes, or until the gelatin softens.
- Temper the gelatin: Once the cream mixture is simmering, remove it from the heat. Stir in the softened gelatin mixture until it is completely dissolved.
Tip: Tempering the gelatin means slowly adding the hot liquid to the cold gelatin mixture to prevent it from clumping.
- Strain and chill: Strain the cream mixture into a bowl to remove any vanilla bean specks. Pour the mixture into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Making the Berry Compote:
- Combine the berries, sugar, and lemon juice: In a small saucepan, combine the berries, sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally, until the berries soften and release their juices.
- Thicken the compote: In a small bowl, whisk together the cornstarch with a tablespoon of water until smooth. Stir the cornstarch mixture into the simmering berry mixture. Cook for an additional minute, or until the compote thickens slightly.
- Cool and chill: Remove the compote from the heat and let it cool completely. Once the panna cotta is set, spoon the cooled berry compote over the top.
Serving and Tips:
- Garnish with fresh mint: For an extra touch of elegance, garnish each serving with a fresh mint sprig.
- Make it ahead: Panna cotta can be made up to 24 hours in advance. Simply store it in the refrigerator until you’re ready to serve.
- Get creative with the toppings: You can also top your panna cotta with other toppings, such as chopped nuts, chocolate shavings, or a drizzle of caramel sauce.
With its simple ingredients and easy-to-follow instructions, this Vanilla Bean Panna Cotta with Berry Compote is the perfect recipe for anyone who wants to impress their guests with a homemade dessert. So ditch the store-bought treats and give this recipe a try! You won’t be disappointed.
