Vanilla Bean Panna Cotta with Berry Compote is a smooth and creamy Italian dessert that feels light yet satisfying. The panna cotta is silky with the subtle sweetness of real vanilla bean, making it a perfect match for the bright, tangy berry compote on top. The contrast between the rich cream and the fresh berries makes every spoonful a delightful treat.
I love making this dessert because it’s easier than it looks, and it always impresses guests without needing a lot of fuss. The vanilla bean adds a lovely natural flavor that you can smell as soon as you open the pod, and the berry compote gives it a fresh, fruity punch. When I have extra time, I like to use a mix of berries—blueberries, raspberries, and strawberries—for a colorful and tasty topping.
Serving this panna cotta chilled in small glasses makes it feel like a special occasion, even on an ordinary night. I often prepare it a day ahead so the flavors set perfectly and I can relax knowing dessert is ready to go. It’s one of those desserts I turn to when I want something that feels fancy but is really simple and satisfying.
Key Ingredients & Substitutions
Heavy Cream & Milk: These give panna cotta its creamy texture. I like using whole milk for richness, but half-and-half works if you want it lighter. For a dairy-free version, try coconut milk—its thickness mimics cream well.
Vanilla Bean: Using a real vanilla bean adds fragrant, natural vanilla flavor and those lovely specks look beautiful in the panna cotta. If you don’t have a bean, vanilla extract is a good substitute—use a bit less as it’s concentrated.
Gelatin: This is the magic ingredient that sets the panna cotta. Powdered gelatin is easy to use and dissolves smoothly. If you prefer vegetarian, agar-agar powder works but needs different handling.
Berry Compote: Fresh or frozen mixed berries offer a bright contrast. I like raspberries and blackberries for their tartness. If unavailable, other fruits like cherries or stone fruits can be gently cooked down similarly.
How Do I Get the Perfect Silky Texture in Panna Cotta?
The key to smooth panna cotta is to gently heat the cream mixture and fully dissolve the gelatin. Here’s how I do it:
- Heat the cream, milk, sugar, and vanilla slowly to just below boiling. This warms everything evenly without curdling or boiling over.
- Bloom the gelatin in cold water first—that makes it swell and ensures it melts properly when added to the warm cream.
- Remove the warm cream from heat before stirring in gelatin, then whisk well to break up any lumps.
- Pour into molds carefully to avoid bubbles, and chill undisturbed so the panna cotta sets nicely and keeps its silky feel.
Equipment You’ll Need
- Small saucepan – I use it to gently heat the cream mixture without burning it.
- Measuring cups and spoons – to measure ingredients accurately and keep things simple.
- Bowl for blooming gelatin – helps the gelatin dissolve evenly and smoothly.
- Ramekins or small molds – perfect for shaping the panna cotta and serving it beautifully.
- Whisk – I love using a whisk to fully mix the gelatin and cream for a silky texture.
- Small saucepan for the berry compote – easy to cook and control the fruit sauce.
- Serving plates or dishes – for presenting the dessert attractively.
Flavor Variations & Add-Ins
- Use different berries or fruits like peaches or cherries for the topping, to match the season or your taste.
- Add a splash of liqueur—like Grand Marnier or Chambord—in the berry compote for extra flavor.
- Stir in chopped nuts or toasted coconut on top for added crunch and texture.
- Replace vanilla with almond or citrus zest in the panna cotta for a fun twist on flavor.
Vanilla Bean Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 2 ¼ tsp (1 packet) powdered gelatin
- 3 tbsp cold water
For the Berry Compote:
- 1 cup mixed fresh berries (raspberries, blackberries, blueberries)
- ¼ cup (50 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a minimum of 4 hours chilling time in the fridge for the panna cotta to set—overnight is best. The berry compote takes around 7 minutes to cook and cool. It’s great to make ahead and have ready when you want a lovely dessert.
Step-by-Step Instructions:
1. Prepare the Gelatin:
Sprinkle the powdered gelatin over the cold water in a small bowl. Let it sit for about 5 minutes so it softens and blooms. This will help it dissolve smoothly later.
2. Heat the Cream Mixture:
In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan. Gently heat over medium heat until the sugar is fully dissolved and the cream just starts to simmer—don’t let it boil. Remove from the heat and take out the vanilla pod.
3. Add Gelatin and Mix:
Whisk the bloomed gelatin into the warm cream mixture until completely dissolved, ensuring no lumps remain.
4. Set the Panna Cotta:
Pour the creamy mixture evenly into ramekins or small molds. Let them cool a bit at room temperature, then cover and place in the refrigerator. Chill for at least 4 hours or overnight until firm.
5. Make the Berry Compote:
In a small saucepan, combine the mixed berries, sugar, lemon juice, and lemon zest if using. Cook over medium heat for about 5-7 minutes, stirring gently, until the berries start breaking down and create a thickened sauce. Remove from the heat and let the compote cool to room temperature.
6. Serve Your Dessert:
To unmold, briefly dip each panna cotta mold in warm water to loosen it. Invert onto plates carefully. Spoon the berry compote over the panna cotta and garnish with a few fresh berries or a sprig of mint if you like.
7. Enjoy!
Serve chilled for a refreshing, elegant dessert that’s creamy, smooth, and bursting with berry flavor.
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! Use about 3 gelatin sheets (each roughly 2 grams) instead of the powdered gelatin. Soak the sheets in cold water until soft, then melt them into the warm cream mixture just like you would with the powder.
Can I Make the Panna Cotta Ahead of Time?
Absolutely! Panna cotta actually tastes better after resting overnight in the fridge, giving it time to fully set and develop flavors. The berry compote can also be made a day in advance and stored separately.
How Do I Store Leftover Panna Cotta?
Keep any leftovers covered and refrigerated in airtight containers. It’s best eaten within 3 days. When ready to serve again, just add fresh berry compote or a spoonful of jam for a fresh touch.
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work well! Just thaw them first or cook them directly—cooking will break them down nicely and create a lovely sauce. Adjust the sugar to taste if your berries are more tart or sweet.
