Vanilla Panna Cotta with Berry Compote

Ingredients

• 2 cups heavy cream
• ½ cup whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon gelatin powder (unflavored)
• 1.5 cups frozen mixed berries or fresh berries
• 2 tablespoons granulated sugar

Instructions

1. 1

   Pour 2 tablespoons of cold milk into a small bowl and sprinkle 1 teaspoon of gelatin powder evenly over the surface, then let it sit for 2 minutes until it absorbs the milk and looks spongy.

2. 2

   Pour 2 cups of heavy cream and 0.5 cup of milk into a medium saucepan placed over medium heat, then add 3 tablespoons of sugar and stir gently with a wooden spoon until the sugar dissolves, about 3 minutes.

3. 3

   Watch the cream mixture until tiny bubbles appear at the edges and steam rises from the surface—this means it is just about to boil; immediately remove the saucepan from the heat.

4. 4

   Add the bloomed gelatin (the spongy mixture from the bowl) to the hot cream and stir constantly for 30 seconds until the gelatin dissolves completely and disappears into the liquid.

5. 5

   Pour in 1 teaspoon of vanilla extract and stir gently for 10 seconds to distribute the vanilla evenly throughout the cream.

6. 6

   Divide the cream mixture equally among four small bowls or ramekins, filling each about three-quarters full, then place them on a level shelf in the refrigerator to chill.

7. 7

   Chill for at least 25 minutes, until the panna cotta is set and jiggles only slightly when you gently shake the bowl—it should feel firm but not rubbery.

8. 8

   Place 1.5 cups of berries and 2 tablespoons of sugar in a small saucepan over medium-high heat, then stir occasionally with a wooden spoon.

9. 9

   Cook for 3 to 4 minutes, stirring once every 30 seconds, until the berries break down, release their juices, and the liquid thickens slightly and looks like syrup—the color will deepen to a rich burgundy or purple.

10. 10

    Remove the saucepan from the heat and let it cool for 2 minutes so the berries are warm but safe to pour, then taste and add a pinch of salt if desired.

11. 11

    Retrieve the chilled panna cotta bowls from the refrigerator and place one on each of four serving plates or leave in the ramekin.

12. 12

    Spoon the warm berry compote in a small mound on top of each panna cotta, allowing some of the purple syrup to drip down the sides, then serve immediately while the compote is still warm.

Tools you’ll need

• small bowl
• medium saucepan
• wooden spoon
• four small bowls or ramekins (4–6 oz each)
• measuring cups and spoons
• small saucepan

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