Orange Blossom Honey Panna Cotta with Berry Compote is a light, creamy dessert that feels like a little touch of sunshine on your plate. The panna cotta is silky and smooth, flavored gently with fragrant orange blossom honey, which gives it a sweet floral hint. On top, a vibrant berry compote adds a fresh, tangy contrast that perfectly balances the creamy base.
I love making this dessert when I want something that’s easy but still feels special. The honey gives it a unique twist that’s softer and sweeter than plain sugar, and the berry compote — made from whichever berries I have on hand — adds just the right pop of color and flavor. It’s also a treat because it’s chilled, so it’s really refreshing, especially on a warm day.
My favorite way to serve it is in little glass cups, which show off the contrast between the creamy panna cotta and the bright berries. It’s always a crowd-pleaser since people seem to love the balance of flavors and the lovely, smooth texture. I often make it a day ahead, which gives me one less thing to worry about when I have guests coming, and it tastes even better after resting in the fridge.
Key Ingredients & Substitutions
Orange Blossom Honey: This honey adds a gentle floral sweetness that’s unique to the recipe. If you can’t find it, a mild wildflower honey or acacia honey works well too. Avoid strong-flavored honeys that might overpower the dessert.
Gelatin: Powdered gelatin is key for the panna cotta’s smooth, jiggly texture. If you’re vegetarian or vegan, try agar-agar, but note you’ll need to adjust the amount and technique slightly.
Heavy Cream and Milk: The mix gives panna cotta its creamy richness without being too heavy. For a lighter version, use half-and-half, but the texture will be less silky. Full-fat coconut milk is a good non-dairy alternative, offering creaminess with a subtle coconut flavor.
Mixed Berries: Fresh or frozen berries work fine for the compote. I like using a mix of tart and sweet berries—blueberries, raspberries, cherries—for balanced flavor. You can swap in strawberries or blackberries as you like.
How Do You Get a Silky, Smooth Panna Cotta Texture?
The secret to that melt-in-your-mouth panna cotta is in carefully mixing and setting it right.
- Bloom the gelatin
- Warm the cream and milk gently—do not boil—to avoid curdling or changing the texture.
- Stir in the gelatin off the heat until fully dissolved. If gelatin isn’t well dissolved, you’ll get lumps or an uneven texture.
- Strain the mix through a fine sieve before pouring it into molds; this step catches any little undissolved bits or foam.
- Chill the panna cotta in the fridge undisturbed for several hours, or overnight if possible. Patience here means a better set and smoother feel.
These simple tips help you get a panna cotta that’s creamy and delicate, with no graininess or cracks—just pure softness.
Equipment You’ll Need
- Small saucepan – I like it because it heats the cream mixture evenly without burning.
- Mixing bowls – for blooming the gelatin and preparing the berry compote; easy to handle and clean.
- Fine sieve – optional but great for straining the cream for a silky smooth panna cotta.
- Ramekins or small molds – perfect for shaping the panna cotta; you can also use small cups or glasses.
- Serving plates or dishes – to carefully unmold or serve directly from the molds.
Flavor Variations & Add-Ins
- Swap orange blossom honey for lavender honey for a floral twist.
- Use different berries or stone fruits, like peaches or apricots, in the compote for variety.
- Add a splash of liqueur, like Grand Marnier or elderflower, to the berry sauce for an adult touch.
- Top with toasted nuts or coconut flakes for extra texture and flavor.
Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 ½ teaspoons (1 packet) powdered gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- ½ cup whole milk
- ¼ cup orange blossom honey
- 1 teaspoon vanilla extract
- Pinch of salt
For the Berry Compote:
- 1 cup mixed berries (fresh or frozen; blueberries, raspberries, cherries)
- 2 tablespoons orange blossom honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated orange zest
Optional Garnish:
- Fresh mint leaves
- Honey tuile or caramel shards (for an elegant touch)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours to chill the panna cotta until set. You can also make it the day before for convenience. The berry compote is quick to cook and cools while the panna cotta sets.
Step-by-Step Instructions:
1. Prepare the Gelatin:
Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes so it softens and blooms.
2. Warm the Cream Mixture:
In a medium saucepan, mix the heavy cream, whole milk, orange blossom honey, vanilla extract, and a pinch of salt. Heat it over medium heat, stirring now and then, until it’s hot but not boiling (about 175°F or 80°C).
3. Add Gelatin:
Take the saucepan off the heat, then stir in the bloomed gelatin until it completely dissolves into the warm cream mixture.
4. Strain and Pour:
For extra smoothness, pour the mixture through a fine sieve into a container with a spout. Then divide the mixture evenly into 4 to 6 lightly greased small ramekins or molds.
5. Chill:
Place the ramekins in the fridge for at least 4 hours, or overnight. This lets the panna cotta fully set into a creamy, jiggly dessert.
6. Make the Berry Compote:
While the panna cotta is chilling, mix the berries, orange blossom honey, lemon juice, and grated orange zest in a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the sauce thickens slightly, about 5 to 7 minutes. Remove from heat and let cool to room temperature.
7. Unmold and Plate:
To carefully release the panna cotta, dip each ramekin into warm water for about 10 seconds. Invert it onto a serving plate — the panna cotta should gently slide out.
8. Serve:
Spoon the cooled berry compote over each panna cotta. Optionally, drizzle a little more orange blossom honey on top and add fresh mint leaves or honey tuiles for a pretty, elegant finish.
9. Enjoy:
Serve chilled and delight in the smooth, floral panna cotta paired with bright, fresh berries. It’s a simple dessert that feels special and refreshing.
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! Use about 3 gelatin sheets to replace one packet of powdered gelatin. Soften the sheets in cold water for 5–10 minutes, then dissolve them in the warm cream mixture just like the powder.
Can I Make This Dessert Ahead of Time?
Absolutely! Panna cotta actually tastes better after resting overnight as the flavors meld. Prepare and chill it a day in advance, then add the berry compote just before serving.
How Should I Store Leftover Panna Cotta?
Keep panna cotta covered in the fridge for up to 3 days. Store the berry compote separately to maintain freshness, and add it when ready to serve.
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work great! Just thaw them slightly before cooking, and reduce cooking time a bit since they’ll soften quickly.
