Dessert Recipe
Make Dessert Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Panna Cotta
Berry Compote
Garnish
Method
Vanilla Panna Cotta
- 1
Bloom gelatin
Sprinkle the 1.5 tsp powdered gelatin evenly over 3 tbsp cold water in a small bowl. Let stand undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy.
- 2
Heat dairy and sugar
In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, and a pinch of fine sea salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the pan; add the bean pod as well. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture is hot and steaming but not boiling (do not let it come to a full boil), about 5–7 minutes.
- 3
Add gelatin
Remove the pan from the heat. If using vanilla extract instead of a bean, stir in 1 tsp vanilla now. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved, about 30–60 seconds. Remove the vanilla bean pod if used.
- 4
Strain and cool
Pour the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits and the vanilla pod. Let the mixture cool for 10–15 minutes at room temperature, stirring occasionally to prevent a skin from forming.
- 5
Set
Pour the panna cotta mixture into 4 small serving glasses or ramekins (approx. 4–6 oz each). Allow to come to room temperature for 20 minutes, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours. A properly set panna cotta will be gently wobbly but hold its shape.
Berry Compote
- 6
Combine ingredients
In a small saucepan, combine 2 cups mixed berries, 2 tbsp granulated sugar, 2 tbsp water, and 1 tsp fresh lemon juice.
- 7
Cook compote
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, 6–8 minutes. For a chunkier compote, mash a few berries lightly with the back of a spoon; for a smoother sauce, simmer a minute longer and press through a coarse sieve.
- 8
Cool
Remove from heat and let the compote cool to room temperature. It will thicken further as it cools. Taste and adjust sweetness with a little more sugar if needed.
Garnish & Serve
- 9
Assemble
Once the panna cotta has set, spoon 2–3 tablespoons of the cooled berry compote over each panna cotta. Finish each serving with a few fresh mint leaves and a sprinkle of toasted sliced almonds if using. Dust lightly with powdered sugar if desired.
- 10
Serve
Serve chilled. Leftovers can be covered and refrigerated for up to 3 days (compote kept separate for best texture).