panna cotta with blueberry compote

Panna Cotta with Compote

Cream, sugar, and gelatin are gently heated and combined to create a smooth, creamy panna cotta. Once set, it is topped with a vibrant berry compote made from fresh or frozen berries, sugar, and a touch of lemon juice, adding sweetness, tartness, and color to the dessert.

As the compote rests, the berries release their juices, forming a syrupy topping that complements the silky panna cotta. Gentle pouring ensures an even layer over the custard. The preparation emphasizes careful heating, setting, and fresh fruit to produce a creamy, elegant dessert with balanced sweetness and bright, fruity flavor.

Print Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Dessert
Italian
Fruit
Servings: 6

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

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

Compote

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

Serve

  • 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.
  • Top the panna cotta with the blueberry compote.