Pannacotta Alla Vaniglia Recipe

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin absorbs the water and becomes spongy.

Prepare vanilla

If using a vanilla bean: split lengthwise and scrape seeds with the back of a knife. Add seeds and pod to a small saucepan. If using extract: hold aside to add later.

Heat dairy and sugar

In a 2-qt saucepan combine 1 cup whole milk, 1 cup heavy cream, 1/4 cup granulated sugar, and 1/8 tsp fine sea salt. Add the vanilla bean and seeds (or omit pod if using extract). Warm over medium heat, stirring occasionally, until steam rises and small bubbles form at the edges (do not boil), about 5–7 minutes.

Dissolve gelatin

Remove the saucepan from heat. Remove the vanilla pod (if used). Stir a tablespoon of the warm cream mixture into the bloomed gelatin to dissolve it fully, then return that mixture to the pan and whisk until gelatin is completely dissolved and mixture is smooth. If using vanilla extract, whisk in 1 tsp now.

Strain and cool

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits and any pod fragments. Let sit at room temperature for 10–15 minutes to cool slightly (but do not let it set).

Pour and chill

Divide the pannacotta mixture evenly among 4 (or 6 small) serving glasses or molds. Let cool to room temperature, then cover and refrigerate until set, at least 4 hours and up to 48 hours. Pannacotta should be lightly jiggly but hold its shape.

Combine berries and sugar

In a small saucepan, combine 2 cups mixed wild berries, 2 tbsp granulated sugar, 2 tbsp water, and 1 tsp fresh lemon juice.

Cook down

Cook over medium heat, stirring occasionally, until berries release their juices and begin to break down, about 5–8 minutes. Gently mash larger berries with the back of a spoon if you prefer a thicker, slightly chunky compote.

Optional thickening

If a thicker compote is desired, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into the simmering berries and cook another 30–60 seconds until slightly thickened. Remove from heat and let cool to room temperature; the compote will thicken further as it cools.

Cool

Allow the compote to cool completely before spooning over chilled pannacotta to avoid melting it.

Assemble

When pannacotta is fully set and the compote is cool, spoon 2–3 tablespoons of berry compote over each panna cotta (adjust amount to taste).

Garnish

Top each serving with a few extra whole berries and one fresh mint leaf. Serve chilled.

Make-ahead & storage

Pannacotta can be made up to 48 hours ahead and kept covered in the refrigerator. Store compote in an airtight container in the fridge for up to 4 days; reheat gently or serve cold.