Vanilla Bean Panna Cotta with Berry Compote is a smooth, creamy dessert that feels light and fresh, perfect after a big meal. The panna cotta itself is silky and subtly flavored with real vanilla bean, giving it a gentle sweetness. The vibrant berry compote on top adds a burst of tangy fruitiness that balances the rich cream perfectly.
I love making this dessert because it isn’t too heavy but still feels like a special treat. It’s one of those recipes that’s really easy to prepare ahead of time, so I often make it when I have guests over. Watching the vanilla seeds swirl through the creamy base always makes me smile – it’s a little detail that feels fancy but is actually really simple.
Serving it chilled straight from the fridge is my favorite way, especially in the summer. I like to spoon the cool panna cotta onto a plate and pile on the warm berry compote that’s full of sweet and tart berries like blueberries and raspberries. It looks colorful and inviting, and it’s a dessert that gets everyone smiling at the table.
Key Ingredients & Substitutions
Vanilla Bean: Using a real vanilla bean adds tiny seeds that give the panna cotta a beautiful look and deep flavor. If you don’t have one, pure vanilla extract works great as a simple substitute.
Gelatin: This is the magic ingredient that sets the panna cotta. Unflavored powdered gelatin is common, but you can use gelatin sheets; just remember to soften and bloom them properly. For a vegetarian option, agar-agar can be used, but the texture will be a bit different.
Cream & Milk: Heavy cream gives richness while whole milk lightens it up so it isn’t too heavy. You can try half-and-half if you want a balance or coconut milk for a dairy-free twist.
Mixed Berries: Fresh or frozen berries are perfect for the compote. I like to mix raspberries, blueberries, and blackberries for color and flavor variety. If berries aren’t available, cherries or stone fruits can be a fresh alternative.
How Do I Get a Smooth, Silky Panna Cotta Every Time?
The key to smooth panna cotta is gentle heating and careful gelatin handling:
- Heat Slowly: Warm cream, milk, and sugar without boiling. Boiling can affect the final texture.
- Bloom Gelatin: Let gelatin soak in cold water first. This step makes sure it melts evenly without lumps.
- Stir Thoroughly: After adding the gelatin to the warm cream, stir until fully dissolved. No gelatin bits should remain.
- Chill undisturbed: Pour mixture into molds and place in the fridge without moving them. Patience is key—letting it set overnight works best.
These tips help you avoid grainy or uneven panna cotta. Plus, a quick dip of the molds in warm water helps unmold without breaking. That way, your panna cotta stays perfectly shaped and smooth!
Equipment You’ll Need
- Medium saucepan – I like it because it heats the cream mixture evenly without burning.
- Measuring cups and spoons – to get the perfect amount of each ingredient.
- Small bowl – for blooming the gelatin so it dissolves smoothly.
- Fine mesh strainer (optional) – to remove vanilla bean pods or seed bits for an extra smooth pudding.
- Serving glasses or molds – perfect for presenting the panna cotta beautifully.
- Small saucepan or skillet – for cooking the berry compote easily.
- Whisk or spoon – to stir the ingredients and keep everything blended smoothly.
Flavor Variations & Add-Ins
- Use flavored liqueurs like Grand Marnier or Chambord in the berry compote for a boozy twist.
- Swap berries for sliced peaches or mango for a tropical flavor.
- Add a sprinkle of ground cinnamon or cardamom to the berry sauce for warm spice notes.
- Mix in chopped nuts or toasted coconut on top for added texture and crunch.
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
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- 2 1/4 teaspoons (1 packet) unflavored powdered gelatin
- 3 tablespoons cold water
For the Berry Compote:
- 1 cup fresh or frozen mixed berries (such as raspberries, blueberries, blackberries)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
For Garnish:
- Fresh raspberries
- Fresh blueberries
- Fresh mint leaves
How Much Time Will You Need?
Getting this lovely dessert ready takes about 20 minutes to prepare, plus at least 4 hours to chill and set in the fridge (overnight is best). The berry compote needs about 10 minutes to cook, and chilling helps the flavors meld perfectly. So plan ahead for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Gelatin:
Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes, allowing the gelatin to bloom and soften.
2. Infuse the Cream:
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise and scrape the seeds into the mixture, adding the pod too. Warm the cream mixture over medium heat just until the sugar dissolves and the cream starts steaming—avoid boiling. Remove from heat and discard the vanilla bean pod. If you’re using vanilla extract instead, add it now.
3. Dissolve the Gelatin:
Stir the bloomed gelatin into the hot cream mixture until it fully dissolves. Let the mixture cool for about 5 minutes.
4. Pour and Set:
Pour the cream mixture into lightly oiled molds or serving glasses. Refrigerate for at least 4 hours, or better yet, overnight until fully set.
5. Make the Berry Compote:
In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook, stirring occasionally, until the berries soften, release their juices, and the mixture thickens (about 8 to 10 minutes). Remove from heat and stir in lemon zest if using. Cool to room temperature, then refrigerate until serving.
6. Serve:
To unmold, briefly dip the panna cotta molds in warm water to loosen them, then invert onto serving plates. Spoon a generous amount of berry compote on top. Garnish with fresh raspberries, blueberries, and a sprig of fresh mint. Serve chilled and enjoy your creamy, smooth vanilla panna cotta with the vibrant berry topping!
Can I Use Gelatin Alternatives in This Panna Cotta?
Yes! Agar-agar is a popular vegetarian alternative. Use about 1 teaspoon of agar-agar powder, but note that the texture will be slightly different—firmer and less creamy.
Can I Use Frozen Berries for the Compote?
Absolutely! Just thaw the frozen berries before cooking the compote so they release their juices evenly while cooking.
How Long Can I Store Vanilla Bean Panna Cotta?
You can keep panna cotta covered in the fridge for up to 3 days. The berry compote also stores well in an airtight container for up to 5 days.
Can I Make This Dessert Ahead of Time?
Definitely! Panna cotta is a perfect make-ahead dessert. Prepare and chill it a day in advance, then add the fresh berry compote just before serving for the best texture and flavor.