Vanilla Bean Panna Cotta with Berry Compote

A set cream dessert flavored with vanilla bean and finished with a quick berry compote. The panna cotta is chilled until firm enough to hold a soft wobble, then served cold with the compote spooned on top.

By Julienne

Cook time: 15 minutes

Servings: 8

Ingredients

• 7 g unflavored gelatin powder
• 45 ml cold water for blooming gelatin
• 480 ml heavy cream
• 240 ml whole milk
• 75 g granulated sugar
• 1 bean vanilla bean split lengthwise and scraped
• 1 g salt
• 340 g mixed berries fresh or frozen
• 25 g granulated sugar
• 15 ml lemon juice freshly squeezed
• 30 ml water for compote

Instructions

1. Bloom the gelatin by sprinkling it evenly over the cold water in a small bowl; let it stand for 5 minutes until fully spongy. The gelatin is opaque, swollen, and no dry powder remains.
2. In a medium saucepan, combine the heavy cream, whole milk, 75 g of the sugar, the vanilla bean and scraped seeds, and the salt. Heat over medium until steaming and just below a simmer, stirring occasionally to dissolve the sugar; do not boil. Steam rises from the surface and small bubbles appear around the edge.
3. Remove the saucepan from the heat. Whisk in the bloomed gelatin until completely dissolved, then strain the mixture through a fine mesh strainer into a bowl or large measuring jug. The liquid is smooth and free of gelatin granules or vanilla pod fragments.
4. Divide the panna cotta mixture evenly among 8 ramekins or glasses, about 90 ml each. Refrigerate until fully firm, about 4 hours, or until the surface is set and the center gently wobbles as one piece when nudged. The panna cotta holds its shape cleanly and jiggles softly as a unified set.
5. While the panna cotta chills, make the compote: combine the berries, the remaining 25 g sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally and lightly mashing some berries, until juicy and syrupy, 6 to 8 minutes. The berries have softened and the sauce lightly coats a spoon.
6. Cool the compote to room temperature, then spoon it over the set panna cotta just before serving. If using ramekins, dip the bottoms briefly in warm water and unmold onto plates if desired. The compote is glossy and spoonable, and the panna cotta releases cleanly if unmolded.
7. Serve chilled. Each portion is cold, creamy, and topped with a bright berry layer.