Description
A silky, elegant no-bake Italian dessert made with just five ingredients. This make-ahead vanilla bean panna cotta is naturally gluten-free and pairs perfectly with a fresh berry compote.
Ingredients
Scale
- 2 cups heavy cream (full-fat)
- 1/2 cup whole milk
- 1/4 cup granulated white sugar
- 1 vanilla bean, split and seeds scraped
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water (for blooming gelatin)
- 2 cups mixed berries (raspberries, blackberries, blueberries)
- 2 tablespoons granulated sugar (for compote)
- 1 teaspoon lemon juice
- 2 tablespoons water (for compote)
- 1 teaspoon cornstarch (optional, for thickening compote)
Instructions
- Bloom the gelatin: Sprinkle 2 teaspoons of gelatin powder over 2 tablespoons of cold water in a small bowl and let sit for 5 minutes until spongy.
- Heat the cream: In a saucepan, combine heavy cream, whole milk, sugar, and vanilla bean seeds (and pod if desired). Heat over medium-low heat, stirring constantly, until warm (about 160°F) and sugar is dissolved. Do not boil.
- Dissolve gelatin: Remove saucepan from heat. Add bloomed gelatin and whisk vigorously for 1 minute until completely dissolved and smooth. Remove vanilla pod if used.
- Pour into molds: Divide the cream mixture evenly among 6 ramekins or serving glasses.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Make compote: While panna cotta chills, combine berries, 2 tablespoons sugar, lemon juice, and 2 tablespoons water in a saucepan. Heat over medium heat until berries break down and juices release (5-7 minutes). If using cornstarch, mix with a teaspoon of cold water and stir in during the last minute. Cool to room temperature.
- Serve: Spoon the cooled berry compote over the set panna cotta. Garnish with mint or extra berries if desired.
Notes
Do not boil the cream mixture as it can curdle. Ensure gelatin is fully dissolved to avoid lumps. This dessert is best made ahead of time as flavors meld overnight. It does not freeze well. For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin with berry
- Calories: 280
- Sugar: 20
- Sodium: 35
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: vanilla bean panna cotta, no bake dessert, gluten free dessert, italian dessert, make ahead dessert, berry compote, easy dessert, creamy custard