Panna Cotta with Berry Compote

Panna cotta with berry compote is an elegant ensemble that marries the velvety smoothness of Italian panna cotta with the vibrant burst of berry. Rooted in the culinary traditions of Italy, this recipe harmonizes cream, sugar, and gelatin to craft a luxurious base. The infusion of vanilla heightens its aromatic profile, and the gelatin, meticulously integrated, ensures a flawless, delicately trembling texture. The berry compote, a delightful accompaniment, consists of fresh blueberries, sugar, and a hint of citrus, bringing a sweet-tart contrast that elevates the dessert. This sophisticated union of flavors showcases the finesse of Italian cuisine, where simplicity and high-quality ingredients reign supreme.

The history of panna cotta speaks to the evolution of Italian desserts, blending tradition with a touch of modern flair. Originating from the Piedmont region, this indulgent recipe has become a canvas for culinary creativity. The technique of infusing cream with vanilla and setting it with gelatin reflects a meticulous approach, resulting in a dessert that is both timeless and innovative. The addition of a berry compote not only introduces a burst of color but also encapsulates the essence of seasonal, fresh ingredients, underscoring the adaptability of Italian culinary classics.

Dessert

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Yield: 6 servings

A ramekin of panna cotta with blackberry compote.

Ingredients

Panna Cotta

  • 1 cup milk
  • 2 cups heavy (whipping) cream
  • 2½ tsp. (1 pouch) unflavored gelatin
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • ⅛ tsp. kosher salt

Compote

  • 1 cup berries (blueberries or blackberries
  • 2 Tbsp. water
  • 2 Tbsp. sugar
  • 1 tsp. lemon juice

Instructions

Panna Cotta

  1. 1.
    Add milk to a small saucepan and sprinkle the gelatin evenly across the surface of the milk.
  2. 2.
    Let stand for 5 minutes to allow the gelatin to bloom.
  3. 3.
    Stir the milk and gelatin well and place the small saucepan over a low heat for 2 minutes to completely dissolve the gelatin.
  4. 4.
    In a 4-quart sauce pan, combine the cream and sugar and place over a medium-low heat.
  5. 5.
    Heat the cream and sugar for about 5 minutes until it begins to steam, stirring frequently.
  6. 6.
    Add the vanilla extract and salt and stir.
  7. 7.
    Mix the milk and gelatin into the cream and let it cook for 1 minute.
  8. 8.
    Transfer the cream mixture to a 4-cup measuring cup and pour it equally into six ramekins.
  9. 9.
    Cover each ramekin with plastic wrap and place ramekins in the refrigerator to set for at least 4 hours, preferably overnight.

Compote

  1. 10.
    In a small sauce pan, combine the blueberries, sugar, water, and lemon juice.
  2. 11.
    Place the pan over medium heat and simmer for 10-15 minutes.
  3. 12.
    Remove from the heat and allow to cool to room temperature.

Serve

  1. 13.
    Either serve the panna cotta in the ramekin or slide a knife blade around the inside of the ramekin and turn the molded panna cotta out onto a small plate.
  2. 14.
    Top the panna cotta with the blueberry compote.