Vanilla Bean Panna Cotta with Berry Compote: The Easiest (and Most Elegant) Easter Dessert

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:

1. 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.

2. 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.
3. 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.

4. 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:

1. 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.
2. 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.
3. 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.