Vanilla Bean Panna Cotta with Berry Compote is a creamy, smooth dessert that feels light and refreshing. The panna cotta itself is silky with a gentle vanilla flavor from real vanilla beans, while the berry compote on top adds a perfect balance of sweetness and a little tang. It’s one of those desserts that looks fancy but is really easy to make.
I love how simple this dessert can be but still impresses everyone who tries it. The trick is using fresh vanilla beans—it makes all the difference in flavor and aroma. The berry compote I like to make with a mix of berries, like strawberries, raspberries, and blueberries, because it gives a lovely color and a little zing with every bite.
My favorite way to serve this is right out of small clear glasses or jars so you can see the beautiful layers. It’s such a great finish after a cozy dinner, especially when you want something sweet but not too heavy. Plus, you can make it a day ahead, which always makes life easier in the kitchen.
Key Ingredients & Substitutions
Vanilla Bean: Using a real vanilla bean gives the panna cotta a delicate, natural flavor and those lovely black specks. If you don’t have one, pure vanilla extract works fine—use about 2 teaspoons for a good vanilla taste.
Gelatin: Gelatin gives panna cotta its creamy, jiggly texture. Powdered gelatin is easiest to measure and use. For a vegetarian or vegan option, agar agar is a good substitute but needs slightly different preparation (boil with milk).
Heavy Cream & Milk: The mix of cream and milk creates a balance of richness and lightness. For a lighter version, you can use half-and-half or a dairy-free cream substitute, but the texture will be a little less silky.
Mixed Berries: Fresh or frozen berries both work well for the compote. I like using a combo of raspberries, blackberries, and blueberries for a nice mix of sweet and tart flavors. If you can’t find fresh berries, frozen is a handy substitute.
How Do I Get a Smooth, Jiggly Panna Cotta Every Time?
Making panna cotta look and feel perfect comes down to these simple steps:
- Bloom the gelatin: Sprinkle it over cold water and let it rest 5-10 minutes. This stops lumps and ensures the gelatin fully dissolves.
- Heat cream mixture gently: Warm it until hot but never boiling, or the cream might split. Remove the vanilla bean pod before adding gelatin.
- Mix gelatin thoroughly: Stir the bloomed gelatin into the warm cream until fully melted. No clumps!
- Chill undisturbed: Pour into molds and refrigerate for at least 4 hours to set. Overnight is best.
- Unmold carefully: Dip mold bottoms briefly in hot water to loosen them, then run a small knife around edges before turning out. This helps keep the shape smooth.
Following these tips gives you that silky, smooth panna cotta that feels just right—not too soft, not too firm—and shows off that gorgeous berry compote beautifully.
Equipment You’ll Need
- Small bowls or ramekins – I like using these because they shape the panna cotta nicely and are easy to unmold.
- Saucepan – for heating the cream mixture and making the berry compote; I prefer a medium size to keep control.
- Whisk – to stir the cream mixture and dissolve the gelatin smoothly without lumps.
- Small spoon or knife – for running around the edges when unmolding the panna cotta.
- Measuring cups and spoons – to get the gelatin and liquids just right for perfect texture.
Flavor Variations & Add-Ins
- Herbal twist: Add a sprig of fresh mint or basil to the berry compote for a refreshing note.
- Citrus flavor: Swap lemon juice for lime or orange juice in the berry sauce to brighten the flavor.
- Extra richness: Stir in a spoonful of mascarpone or cream cheese into the panna cotta before setting for a richer taste.
- Chocolate touch: Mix a little melted white or dark chocolate into the cream before pouring into molds for a chocolate-vanilla combo.
How to Make Vanilla Bean Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Vanilla Bean Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 1/2 cup (100 g) granulated sugar
- 2 1/2 tsp powdered gelatin (about 1 packet)
- 3 tbsp cold water
For the Berry Compote:
- 1 cup mixed fresh berries (raspberries, blackberries, strawberries, blueberries)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice (freshly squeezed)
- 1/4 cup (60 ml) water
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time plus at least 4 hours of refrigeration to let the panna cotta set, ideally overnight. The berry compote takes around 15 minutes to cook. It’s a great make-ahead dessert that can chill while you focus on other things!
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 until it softens and becomes spongy.
2. Make the Vanilla Cream Mixture
Split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean seeds, and the vanilla pod. Heat the mixture over medium heat until the sugar dissolves and it becomes hot but not boiling. Remove from heat.
3. Add Gelatin to Cream
Remove the vanilla pod from the saucepan. Stir in the bloomed gelatin until it completely dissolves into the hot cream mixture.
4. Pour Into Molds and Chill
Pour the cream mixture evenly into 4 to 6 small ramekins or molds. Allow them to cool to room temperature before covering and refrigerating for at least 4 hours or until fully set (overnight is best).
5. Make the Berry Compote
In a small saucepan, combine the mixed berries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 10-15 minutes). Remove from heat and let cool to room temperature.
6. Unmold the Panna Cotta
To serve, dip the bottoms of the molds briefly in hot water for about 5 seconds to loosen. Run a small knife around the edges, then invert the panna cotta onto serving plates.
7. Serve with Berry Compote
Spoon the berry compote generously over and around each panna cotta. Garnish with fresh whole berries and a sprig of mint if you like. Enjoy!
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! Use about 3 gelatin sheets for this recipe. Soften them in cold water for 5-10 minutes before gently melting them into the warm cream mixture. Make sure they fully dissolve for the best texture.
Can I Make Panna Cotta Ahead of Time?
Absolutely! Panna cotta actually tastes better after chilling overnight. Prepare the panna cotta and berry compote a day in advance, keep them covered in the fridge, and assemble just before serving.
How Do I Store Leftovers?
Store any leftover panna cotta and berry compote in airtight containers in the refrigerator for up to 3 days. The texture may soften slightly over time, but it will still be delicious!
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work perfectly for the compote. Just thaw them before cooking and reduce the water slightly since frozen berries release more juice. This keeps your compote from becoming too watery.
