Desserts & Sweets Recipe

Bloom gelatin

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

Prepare vanilla

If using a vanilla bean: split lengthwise and scrape seeds with the back of a knife. If using extract, measure and set aside.

Heat dairy and sugar

In a small saucepan combine 1 cup whole milk, 1 cup heavy cream, 1 tbs granulated sugar and a pinch of salt. Add the scraped vanilla seeds and the pod (or wait to add extract later). Warm over medium heat, stirring occasionally, until steam appears and very small bubbles form at the edges (do not boil), about 5–6 minutes.

Dissolve gelatin

Remove the pan from heat. Discard the vanilla pod if used. Add the bloomed gelatin to the hot cream mixture and whisk until gelatin is completely dissolved, about 30–60 seconds. If using vanilla extract, add 1 tsp now and whisk to combine.

Strain and cool

Optional: strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any undissolved bits. Let the mixture cool for 5–10 minutes, stirring occasionally to prevent a skin from forming.

Set in molds

Divide the panna cotta mixture among 4 (4–6 oz) ramekins or serving glasses. Let them come to room temperature (about 20 minutes), then cover lightly with plastic wrap and refrigerate for at least 4 hours, preferably 6 hours, until set.

Combine berries, 3 tbs granulated sugar, 2 tbs water and 1 tbs lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the berries have broken down and the mixture has thickened slightly, about 6–8 minutes. Use the back of a spoon to crush larger berries for a smoother compote, leaving some whole berries for texture.

Remove from heat and stir in 1/2 tsp lemon zest if using. Taste and adjust sugar or lemon as needed. Let cool to room temperature; compote will thicken further as it cools. Chill in the fridge if you prefer it cold before serving.

When panna cotta is fully set, spoon 2–3 tbs of the mixed berry compote over each panna cotta serving.

Sprinkle each with a few toasted sliced almonds (if using) and dust lightly with powdered sugar. Top with 1–2 fresh mint leaves for color and aroma.

Serve chilled. Panna cotta will keep covered in the refrigerator for up to 3 days; compote will keep up to 5 days.