Dessert Of The Day Recipe
Make Dessert Of The Day 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
Bloom gelatin
Sprinkle the powdered gelatin over the 3 tablespoons cold water in a small bowl. Stir gently and let sit 5–10 minutes until gelatin swells and becomes spongy.
Heat dairy and sugar
In a medium saucepan combine whole milk, heavy cream, 1/4 cup granulated sugar, scraped vanilla bean seeds and pod (or 1 tsp vanilla extract), and 1/8 tsp salt. Warm over medium heat, stirring frequently, until mixture is hot and sugar has dissolved but not boiling (small bubbles at edge), about 5–7 minutes.
Dissolve gelatin
Remove the saucepan from heat. Remove the vanilla bean pod if used. Add the bloomed gelatin to the hot cream mixture and whisk until gelatin is fully dissolved, about 1–2 minutes. If using vanilla extract, stir it in now.
Strain and pour
Strain the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits. Divide the panna cotta mixture evenly among 4 serving glasses or ramekins (about 3/4 cup each).
Chill
Let cool to room temperature for 15–20 minutes, then cover each container with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days.
Berry Compote
Cook berries
Combine 1 cup mixed berries, 2 tablespoons granulated sugar, 1 tablespoon water, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and sauce thickens slightly, about 6–8 minutes. For a chunkier compote, mash gently with a fork; for smooth, use the back of a spoon.
Cool compote
Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Taste and adjust sweetness or lemon if desired.
Assembly & Garnish
When panna cotta is set, spoon 2–3 tablespoons of the cooled berry compote over each panna cotta portion, spreading gently but leaving some panna cotta visible.
Top each serving with a sprinkle of grated lemon zest, a fresh mint leaf, and an optional cookie or a few toasted almond slices for crunch.
Serve chilled. Leftover panna cotta can be kept covered in the refrigerator for up to 3 days; compote will keep separately for up to 5 days.