Panna Cotta with Berry Compote – Silky, Creamy & Perfectly Sweet

If you’re looking for a dessert that’s elegant, easy, and absolutely irresistible, look no further than Panna Cotta with Berry Compote. This creamy, chilled Italian classic is made with just a few ingredients but delivers gourmet results every time.

Panna Cotta translates to “cooked cream” in Italian, and when paired with a tangy and vibrant mixed berry compote, it becomes a perfectly balanced dessert — silky, smooth cream topped with a sweet-tart fruit sauce that looks as good as it tastes.

Table of Contents

Ingredients You’ll Need

For the Panna Cotta:

Heavy cream – 2 cups
Whole milk – 1 cup
Granulated sugar – ½ cup
Unflavored gelatin – 1 packet (about 2 ¼ tsp)
Vanilla extract – 1½ tsp (or 1 vanilla bean split)
Pinch of salt

For the Berry Compote:

Mixed berries (fresh or frozen) – 2 cups (blueberries, strawberries, raspberries)
Sugar – 3 tbsp
Lemon juice – 1 tbsp
Lemon zest – ½ tsp
Water – 2 tbsp

How to Make Panna Cotta with Berry Compote – Step-by-Step Guide

Step 1: Bloom the Gelatin

In a small bowl, sprinkle gelatin over 3 tablespoons of cold water.
Let it sit for 5–10 minutes until the gelatin softens and “blooms.”

💡 Tip: This step is essential for ensuring smooth, lump-free panna cotta.

Step 2: Heat the Cream and Sugar

In a saucepan, combine the heavy cream, milk, sugar, and salt.
Heat over medium heat until the sugar dissolves and the mixture is hot (do not boil).
Remove from heat, stir in the bloomed gelatin until fully dissolved.
Add vanilla extract (or scrape vanilla bean into the cream).

Step 3: Pour and Chill

Pour the mixture into serving glasses, ramekins, or molds.
Let cool slightly, then cover with plastic wrap.
Refrigerate for at least 4 hours or until set.

Step 4: Make the Berry Compote

In a saucepan, combine berries, sugar, lemon juice, zest, and water.
Simmer on low heat for 10–12 minutes until the berries soften and sauce thickens.
Remove from heat and let cool completely.

💡 Optional: Mash some berries for a thicker texture or leave them whole for a cleaner look.

Step 5: Assemble and Serve

Spoon the cooled berry compote over the chilled panna cotta.
Garnish with mint leaves, extra fresh berries, or edible flowers.

Tips for the Best Panna Cotta

Don’t boil the cream. It should be hot enough to dissolve the sugar and gelatin, but not boiling.
Strain the mixture before pouring into molds to remove any clumps or bubbles.
Use good-quality vanilla — the flavor makes a huge difference.
Chill for at least 4 hours, preferably overnight.
For unmolding, dip the ramekin in hot water for 5 seconds and flip onto a plate.

Nutritional Information (Per Serving)

Calories: ~280 kcal
Protein: 3g
Carbs: 22g
Fat: 20g
Sugar: 18g

Storage and Make-Ahead Tips

Refrigerate panna cotta (without toppings) for up to 3 days.
Store berry compote separately in an airtight container in the fridge for up to 5 days.
Do not freeze as the gelatine structure can break down, altering texture.

Panna Cotta with Berry Compote is a dessert that looks like a fine-dining dish but is incredibly simple to prepare at home. With a creamy base that’s not too heavy and a topping that’s bursting with berry flavour, it’s the ideal sweet for all seasons.

Whether you’re entertaining guests or looking to try something new in the kitchen, this panna cotta recipe will wow every time. Give it a try, and you’ll see why this elegant dessert has remained a timeless Italian favourite.

Panna Cotta with Berry Compote – Silky, Creamy & Perfectly Sweet

Panna Cotta with Berry Compote – Silky, Creamy & Perfectly Sweet