How do I make panna cotta with a burst of berry compote?

Indulge in a creamy delight with our Panna Cotta recipe. Top it off with a burst of homemade berry compote for a lip-smacking treat!

You'll need

Items needed to answer the question, How do I make Panna Cotta with a Burst of Berry Compote. Items include: Heavy cream Unflavored gelatin Sugar Vanilla extract Mixed berries Lemon juice Salt

Heavy cream 1 cup
Unflavored gelatin 1 packet
Sugar 1/4 cup
Vanilla extract 1 teaspoon
Mixed berries 2 cups
Lemon juice 1 tablespoon
Salt pinch

Take note
Be careful not to overcook the Panna Cotta, as it may lose its smooth texture. Also, keep an eye on the berry compote while it simmers to avoid burning.

1

Preparing the Panna Cotta

In a small saucepan, pour 1 cup of heavy cream and sprinkle 1 packet of unflavored gelatin over it. Let it sit for about 5 minutes to allow the gelatin to bloom.

2

Heating the Panna Cotta mixture

Place the saucepan over low heat and stir the cream and gelatin mixture until the gelatin completely dissolves. Be patient, you want a smooth and lump-free mixture.

3

Adding flavors and chilling

Now, add 1/4 cup of sugar and 1 teaspoon of vanilla extract to the saucepan. Stir until the sugar has dissolved. Take the saucepan off the heat and let the mixture cool for about 10 minutes.

4

Pouring into molds

Carefully pour the Panna Cotta mixture into individual serving molds or ramekins. Fill them almost to the top, leaving a little space for the berry compote later. Place the molds in the refrigerator and let them chill for at least 4 hours or until set.

5

Making the berry compote

In a medium saucepan, combine 2 cups of mixed berries, 1/4 cup of sugar, 1 tablespoon of lemon juice, and a pinch of salt. Cook the mixture over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly. This should take about 10 minutes.

6

Straining the compote

Once the berry compote is ready, remove it from the heat and strain it through a fine-mesh sieve to remove any seeds or pulp. Press down gently to extract all the flavorful juices. Allow the compote to cool to room temperature.

7

Plating and serving

Take the chilled Panna Cotta molds out of the refrigerator. Gently run a knife around the edges of the molds to loosen the desserts. Dip the bottom of each mold in warm water for a few seconds to help release the Panna Cotta. Place a serving plate on top of the mold, hold both firmly, and invert the plate to unmold the Panna Cotta. Spoon a generous amount of the berry compote over each Panna Cotta and garnish with fresh berries if desired. Get ready to dig in!