Panna Cotta Recipe
Make Panna Cotta 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 Base
Optional Topping — Berry Compote
Method
Vanilla Panna Cotta Base
- 1
Bloom the gelatin
Sprinkle 2 tsp powdered gelatin evenly over 3 tbsp cold water in a small heatproof bowl. Let sit 5–10 minutes until the surface is swollen and spongy (fully absorbed).
- 2
Prepare vanilla
If using a vanilla bean, split lengthwise and scrape seeds with the back of a knife. Reserve the pod and seeds. If using extract, measure 1 tsp and hold until later.
- 3
Heat milk, cream and sugar
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbsp granulated sugar and a pinch of salt. Add the vanilla bean seeds and pod (if using). Warm over medium heat, stirring occasionally, until the mixture is hot and just starting to steam — do not boil (about 5–7 minutes).
- 4
Dissolve gelatin
Remove the saucepan from the heat. Remove and discard the vanilla pod. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved (about 1 minute). If using vanilla extract, stir it in now.
- 5
Strain and cool slightly
For extra-silky texture, strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits or foam. Let cool at room temperature for 10–15 minutes (do not let it set).
- 6
Portion into molds
Pour the warm mixture into 4 (6-oz / ~180 ml) ramekins or serving glasses, dividing evenly. Allow to come to room temperature (10–15 minutes).
- 7
Chill until set
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, ideally 6 hours or overnight, until the panna cotta is fully set and slightly wobbly in the center.
Optional Topping — Berry Compote
- 8
Cook berries
Combine 1 cup mixed berries, 2 tsp granulated sugar, 1 tsp lemon juice and 1 tbsp water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the liquid thickens slightly, 5–7 minutes. For a chunkier compote, cook less; for a smoother sauce, mash gently with the back of a spoon or briefly pulse with an immersion blender.
- 9
Cool compote
Remove from heat and let the compote cool to room temperature. The compote will thicken a bit more as it cools. Refrigerate if not using immediately.
- 10
Serve
To unmold panna cotta (optional): run a small knife around the edge of each ramekin, dip the bottoms briefly in warm (not hot) water for 5–10 seconds, invert onto a serving plate and gently lift off the ramekin. Spoon 1–2 tablespoons of berry compote over each panna cotta just before serving, or spoon compote on top while still in ramekins.