This Orange Blossom Honey Panna Cotta with Berry Compote is a light and creamy dessert that’s gently sweetened with the delicate floral notes of orange blossom honey. The panna cotta is smooth and silky, with a subtle citrus aroma that pairs beautifully with the tart and juicy berry compote on top. It’s the kind of dessert that feels special but is surprisingly easy to make.
I love how the orange blossom honey adds just the right amount of sweetness without overpowering the natural creaminess of the panna cotta. Whenever I make this, I like to let it chill for several hours so it sets perfectly and gets that melt-in-your-mouth texture. A little tip—don’t rush the chilling step! It makes all the difference.
Serving it with the fresh berry compote is my favorite part because the berries add a sweet and tangy contrast that balances the creaminess. This dessert is perfect for warm evenings or when you want something light and refreshing to end your meal. Plus, it’s a great way to impress friends with minimal effort!
Key Ingredients & Substitutions
Orange Blossom Honey: This honey gives the panna cotta its unique floral flavor. If you don’t have it, you can use a mild honey like acacia or clover. Avoid strongly flavored honeys, as they can overpower the delicate creaminess.
Gelatin: Gelatin is essential to set the panna cotta with a smooth, silky texture. If you want a vegetarian option, use agar-agar, but note it sets firmer and may need a bit of experimenting to get the texture right.
Heavy Cream & Milk: The heavy cream creates richness, while the milk lightens it up. You can substitute whole milk with a dairy-free milk like oat or almond for a lighter or vegan-friendly version but keep in mind the texture will change.
Mixed Berries: Fresh or frozen berries both work well. If fresh berries aren’t in season, frozen ones are a great choice and often sweeter after cooking into a compote.
How Do I Get That Perfect Smooth & Silky Panna Cotta Texture?
The key to panna cotta’s smooth texture is gentle heating and proper gelatin blooming. Here’s how to nail it:
- Bloom Gelatin First: Sprinkling gelatin over cold water and letting it soften ensures it dissolves evenly without clumps.
- Heat Gently: Warm the cream, milk, and honey just until hot, but don’t boil. Boiling can affect the cream’s texture and gelatin’s ability to set.
- Mix Gelatin Thoroughly: Stir the gelatin into the hot mixture right away until completely dissolved.
- Chill Slowly: Pour the mixture into molds and let it cool a bit at room temperature before refrigerating. This helps avoid condensation and ensures even setting.
- Patience is Key: Let it chill for at least 4 hours, but overnight is best. This gives the panna cotta time to firm up with that perfect creamy consistency.
Equipment You’ll Need
- Small mixing bowl – I like it because it’s perfect for blooming the gelatin evenly without making a mess.
- Saucepan – essential for gently heating the cream and milk mixture, making sure it heats evenly.
- Whisk – helps dissolve the gelatin and mix everything smoothly, ensuring no lumps.
- Measuring cups and spoons – keep things accurate for the honey, cream, and other ingredients.
- Ramekins or small molds – serve the panna cotta attractively and help it set evenly.
- Serving plates – for flipping or unmolding the panna cotta onto for presentation.
Flavor Variations & Add-Ins
- Use lavender or jasmine honey instead of orange blossom honey for a different floral flavor.
- Mix in a splash of citrus liqueur or orange zest into the cream for a more intense orange note.
- Add a handful of chopped pistachios or almonds on top for crunch and nutty flavor.
- Swirl in a spoonful of fruit jam or puree into the panna cotta before setting for a fruity surprise.
Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/3 cup (80 ml) orange blossom honey
- 2 teaspoons pure vanilla extract
- 2 1/2 teaspoons powdered gelatin (about 1 envelope)
- 3 tablespoons cold water
For the Berry Compote:
- 1 cup mixed berries (fresh or frozen; such as blueberries, blackberries, raspberries, and red currants)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
For Garnish:
- Candied orange peel or thin orange zest strips (optional)
Time Needed
This recipe takes about 15 minutes to prepare plus 4 hours (or overnight) for chilling the panna cotta to set nicely. The berry compote takes around 10 minutes to cook and cool. Plan ahead so your panna cotta has plenty of time to chill and firm up well.
Step-by-Step Instructions:
1. Bloom the Gelatin
Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit and soften for 5 to 10 minutes while you prep the rest.
2. Heat the Cream Mixture
In a saucepan over medium heat, combine heavy cream, milk, and orange blossom honey. Stir gently until the mixture is hot but not boiling — just before it starts to simmer. Remove from heat carefully.
3. Add Gelatin and Vanilla
Stir the softened gelatin into the warm cream mixture until it completely dissolves. Then, add the vanilla extract and mix well.
4. Pour into Molds and Chill
Pour the mixture evenly into ramekins or molds. Let them cool a little at room temperature, then cover and place in the refrigerator for at least 4 hours or overnight to set.
5. Prepare the Berry Compote
While the panna cotta chills, combine mixed berries, sugar, lemon juice, and orange zest in a small saucepan. Cook gently over medium heat, stirring occasionally, until the berries soften and the sauce thickens a bit (about 5–7 minutes). Let it cool to room temperature, then refrigerate until ready to serve.
6. Unmold and Serve
To serve, briefly dip the bottom of each ramekin in warm water to loosen the panna cotta. Carefully invert onto plates. Spoon berry compote over or around the panna cotta and garnish with candied orange peel or orange zest strips if you like.
7. Enjoy!
Serve chilled and enjoy this delicate, creamy dessert with the fresh-tasting berry compote — a wonderfully floral and refreshing treat!
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! Use about 3 sheets of gelatin, soaked in cold water for 5-10 minutes, then squeeze out excess water and stir into the warm cream mixture until dissolved.
Can I Make the Panna Cotta Ahead of Time?
Absolutely! Prepare the panna cotta and berry compote a day in advance. Keep them refrigerated separately and combine just before serving for best freshness.
How Should I Store Leftovers?
Store panna cotta covered in the fridge for up to 3 days. Keep the berry compote in an airtight container separately to preserve its texture and flavor.
What If I Don’t Have Orange Blossom Honey?
Substitute with a mild-flavored honey like acacia or clover. Avoid strong-tasting honeys to maintain that delicate floral note.