Dessert Of The Month Recipe
Make Dessert Of The Month Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vanilla Panna Cotta
Mixed Berry Compote
Garnish
Method
Vanilla Panna Cotta
- 1
Bloom the gelatin
Sprinkle 1.5 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let sit 5–7 minutes until gelatin swells and becomes spongy.
- 2
Warm cream mixture
In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1 tbs granulated sugar, and a pinch of salt. If using a vanilla bean, scrape seeds into the liquid and add the pod; if using extract, add later. Heat over medium-low, stirring occasionally, until steam appears and sugar dissolves but before it boils (about 5–6 minutes). Remove from heat.
- 3
Dissolve gelatin
If you used a vanilla bean, remove and discard the pod. Add the bloomed gelatin to the warm cream mixture and whisk until gelatin fully dissolves (about 30–60 seconds). If using vanilla extract, stir in 1 tsp now.
- 4
Strain and pour
For an extra-smooth panna cotta, strain the mixture through a fine-mesh sieve into a measuring cup or bowl with a spout. Pour evenly into 4 small serving glasses or ramekins (about 1/2 cup each). Let cool slightly at room temperature (10–15 minutes).
- 5
Chill
Cover each container with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours. The panna cotta should hold its shape but still be slightly jiggly.
Mixed Berry Compote
- 6
Combine and cook
In a small saucepan, combine 2 cups mixed berries, 2 tbs granulated sugar, 1 tbs lemon juice, and 2 tbs water. Bring to a gentle simmer over medium heat, stirring occasionally.
- 7
- 8
Cool
Remove from heat and let the compote cool to room temperature; it will continue to thicken as it cools. You can refrigerate to speed this if the panna cotta is already chilled.
Assembly & Garnish
- 9
Spoon 2–3 tablespoons of the cooled berry compote over each set panna cotta. Sprinkle each with 1/2 tsp lemon zest and a few toasted sliced almonds if using. Garnish with a small mint leaf on each serving.
- 10
Serve chilled. Panna cotta keeps in the refrigerator up to 48 hours; add compote and garnishes just before serving for best texture.