Orange Blossom Honey Panna Cotta with Berry Compote is a dreamy dessert that feels light and fresh. The panna cotta is smooth and creamy, gently sweetened with delicate orange blossom honey, giving it a soft floral touch. On top, the berry compote adds a burst of vibrant color and a perfect mix of tart and sweet flavors with fresh berries simmered down into a luscious sauce.
I love making this dessert when I want something that feels fancy but is really simple to put together. The honey means you don’t need a lot of sugar, and that floral flavor always surprises and delights anyone who tastes it. I usually let the panna cotta chill overnight so it’s perfectly set and silky the next day—trust me, it’s worth the wait!
Serving this with the warm berry compote spooned on top is my favorite way to enjoy it. It feels like a little treat that’s both refreshing and cozy at the same time. I often bring it out for guests because it’s light enough to end a meal on a sweet note without feeling too heavy, and it always gets compliments for looking pretty on the plate.
Key Ingredients & Substitutions
Orange Blossom Honey: This unique honey adds a gentle floral sweetness to the panna cotta. If you don’t have it, try a light wildflower or acacia honey for a subtle taste.
Heavy Cream & Whole Milk: The mix makes the panna cotta creamy but not too heavy. You can swap whole milk for a plant-based milk like oat milk if needed, but the texture will be a bit lighter.
Gelatin: Gelatin is key for setting the panna cotta. If you want a vegetarian option, use agar-agar powder, but follow package notes for proper amounts and simmering instructions.
Mixed Berries: Fresh or frozen berries work here. I like blackberries and raspberries for their balance of sweet and tart. You can mix in blueberries or strawberries too!
How Do You Get a Perfectly Smooth and Silky Panna Cotta?
Making panna cotta looks fancy but is quite simple with these tips:
- Bloom Gelatin: Always sprinkle gelatin over cold water first and let it sit 5-10 minutes. This helps it soften and dissolve smoothly later.
- Heat Cream Gently: Warm the cream and milk mix just until it’s hot and steaming—not boiling—to avoid curdling or tough texture.
- Mix Gelatin Thoroughly: Stir the bloomed gelatin into the warm cream until fully dissolved. No lumps, please!
- Cool Before Chilling: Let the mixture cool slightly before pouring into molds. This keeps condensation from forming on top.
- Chill Overnight: Give the panna cotta enough time to firm up fully in the fridge—it’s worth the wait.
Equipment You’ll Need
- Small bowls for blooming gelatin – I find it easiest to get the gelatin to dissolve smoothly if I prepare it here first.
- Medium saucepan – this is where you heat the cream and honey; I like a wide one to stir easily.
- Whisk – keeps everything smooth and well mixed, especially when combining gelatin with the hot cream.
- Measuring cups and spoons – for accurate amounts of honey, water, and lemon juice.
- Serving ramekins or molds – small bowls or cups that will hold the panna cotta as it sets.
- Small saucepan for the berry compote – makes it easy to simmer berries and sugar.
- Sieve or spoon – for straining or removing berry seeds if you prefer a smoother sauce.
Flavor Variations & Add-Ins
- Use different fruits: Try mango, peach, or apricot for a tropical twist, or switch berries for fresh cherries or plums.
- Change the honey flavor: Swap orange blossom honey for lavender or thyme honey for a different floral note.
- Add a splash of liqueur: Stir in a bit of Grand Marnier, Chambord, or Amaretto into the berry sauce for an extra layer of flavor.
- Garnish with herbs: Fresh mint, basil, or thyme can brighten the dish and add a fresh touch to each bite.
Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup orange blossom honey
- 2 1/2 teaspoons powdered gelatin (about 1 packet)
- 3 tablespoons cold water
- 1 teaspoon pure vanilla extract
For the Berry Compote:
- 1 cup mixed berries (blackberries, raspberries, red currants, or your choice)
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup water
For the Garnish:
- Thin strips of orange zest (candied or fresh)
- Additional whole fresh berries
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and cook. After that, you’ll want to chill the panna cotta for at least 4 hours, or overnight for best results. The berry compote takes about 10 minutes to cook. So plan ahead and give yourself some time to let it set perfectly.
Step-by-Step Instructions:
1. Bloom the Gelatin
Sprinkle the powdered gelatin over the cold water in a small bowl. Let it sit calmly for about 5 to 10 minutes so it can absorb the liquid and soften. This helps it dissolve smoothly later.
2. Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, and orange blossom honey. Warm the mixture over medium heat, stirring now and then to make sure the honey dissolves well. Heat it just to the point it starts to simmer – don’t let it boil to keep the cream smooth.
3. Add the Gelatin and Vanilla
Remove the pan from heat. Stir in the bloomed gelatin until it’s completely dissolved. Then add the vanilla extract and mix gently but thoroughly, making sure everything blends nicely.
4. Pour into Molds and Cool
Carefully split the creamy mixture evenly among your serving molds or ramekins. Let them cool a bit at room temperature so they’re not piping hot, then cover with plastic wrap to keep them clean.
5. Chill Until Set
Place the molds in the refrigerator for at least 4 hours, or better yet, overnight. This step is key for the panna cotta to become firm and silky.
6. Make the Berry Compote
While the panna cotta chills, add mixed berries, sugar, lemon juice, and water to a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the sauce thickens slightly—this usually takes 8 to 10 minutes. Then take it off the heat and let it cool just a little.
7. Unmold and Serve
When ready to serve, run a small knife around each panna cotta’s edge. Gently invert each onto a plate so it keeps its pretty shape.
8. Plate with Compote and Garnish
Spoon the warm berry compote around and over the panna cotta. Sprinkle thin strips of orange zest and a few whole berries on top for a burst of color and fresh flavor.
Enjoy your silky Panna Cotta with the sweet, floral honey and bright, fresh berries—it’s a simple yet elegant dessert that’s sure to impress!
Can I Use Agar-Agar Instead of Gelatin?
Yes! Agar-agar works as a vegetarian substitute, but use about 1 teaspoon of powdered agar-agar for every 2 1/2 teaspoons of gelatin. Heat it with the cream mixture to activate, as agar needs boiling to dissolve properly.
Can I Make the Panna Cotta Ahead of Time?
Absolutely! In fact, chilling the panna cotta overnight helps it set perfectly and develop its silky texture. Just cover and refrigerate until ready to serve.
How Should I Store Leftovers?
Keep any leftover panna cotta and berry compote covered tightly in the fridge. They will stay fresh for up to 3 days. Reheat the compote gently before serving again, or serve it cold.
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work well! Just thaw them slightly and drain any excess liquid before cooking to avoid a too-runny compote.