Vanilla Bean Panna Cotta with Berry Compote is a beautifully smooth and creamy dessert with a delicate hint of real vanilla bean. The panna cotta feels soft and silky on the tongue, while the vibrant berry compote adds a fresh and slightly tangy contrast that brings everything to life.
I love making this dessert because it’s simple yet feels special enough for any occasion. Using real vanilla bean makes such a difference — it gives the panna cotta that lovely, natural flavor that you can’t fake with extracts. The berry compote on top is one of my favorite parts to prepare, as the sweet and tart mix of berries always smells amazing while cooking.
When I serve this, I like to put a little extra berry compote on the side so people can add as much or as little as they want. It’s perfect for warm summer nights or just as a light treat after a cozy dinner. This dessert always feels like a little homemade luxury, but it’s actually very easy to pull together!
Key Ingredients & Substitutions
Vanilla Bean: Using a real vanilla bean gives the panna cotta a deep, natural flavor with tiny black flecks that look wonderful. If you can’t find one, vanilla bean paste is a great substitute. Avoid artificial vanilla extract as it lacks the richness.
Heavy Cream & Whole Milk: Their combination creates the creamy yet light texture of the panna cotta. For a lighter version, you can use half-and-half, but the dessert won’t be as rich and silky.
Gelatin: This is what makes the panna cotta set into that smooth, wobbly shape. Use powdered gelatin as called for, or an equal amount of sheet gelatin after softening. For a vegetarian substitute, agar-agar is an option but the texture changes slightly.
Mixed Berries: Fresh or frozen berries both work well in the compote. Frozen berries may release more juice, which makes the sauce saucier. Feel free to mix raspberries, blackberries, and blueberries, or use your favorites.
How Do I Get the Perfect Silky Texture in My Panna Cotta?
The key to silky panna cotta is gentle heating and proper gelatin handling:
- Heat the cream, milk, sugar, and vanilla slowly — avoid boiling to keep the texture smooth.
- Allow gelatin to bloom in cold water before adding it; this ensures it dissolves evenly.
- Stir the gelatin thoroughly into the warm cream mixture until fully melted.
- Pour the mixture into molds at room temperature before refrigerating—this avoids condensation or lumps.
- Chill for at least 4 hours or overnight to let it fully set for that tender wobble.
When unmolding, briefly warming the ramekin in hot water helps release the panna cotta cleanly without breaking its delicate shape.
Equipment You’ll Need
- Medium saucepan – I like it because it heats the cream mixture evenly without scorching.
- Small bowl – perfect for blooming the gelatin and making sure it dissolves smoothly.
- Measuring cups and spoons – to get the right amounts easily.
- Ramekins or molds – for shaping the panna cotta; glass or ceramic works well, and I recommend lightly greasing them for easy unmolding.
- Whisk or spoon – for mixing everything together smoothly.
- Sieve (optional) – to strain the mixture if you want an ultra-smooth finish.
Flavor Variations & Add-Ins
- Swap vanilla bean for orange zest or a cinnamon stick during the cream heating for a different flavor twist.
- Toss in chopped fresh herbs like mint or basil into the berry compote for added freshness.
- Add a splash of liqueur, like Grand Marnier or Chambord, to the berry sauce for a boozy touch.
- Layer in fruit preserves or chopped fresh fruits like peaches or mango in the panna cotta for variety.
How to Make Vanilla Bean Panna Cotta with Berry Compote?
Ingredients You’ll Need:
For the Vanilla Bean Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 2 tsp vanilla bean paste)
- ½ cup (100 g) granulated sugar
- 2 ½ tsp powdered gelatin
- 3 tbsp cold water
For the Berry Compote:
- 1 cup mixed fresh or frozen raspberries, blackberries, and blueberries
- ¼ cup (50 g) granulated sugar
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- Optional garnish: fresh mint leaves, powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 10 minutes to cook the berry compote. The panna cotta then needs to chill in the fridge for at least 4 hours, or overnight, so planning ahead is best.
Step-by-Step Instructions:
1. Prepare the Gelatin:
Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to bloom; this helps it dissolve evenly later on.
2. Heat the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean seeds with the bean pod. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
3. Add Gelatin to Cream:
Remove the cream from heat, take out the vanilla pod, and stir in the bloomed gelatin until completely dissolved.
4. Chill the Panna Cotta:
Pour the mixture into ramekins or molds. Let them cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set and firm.
5. Make the Berry Compote:
In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries soften and the sauce thickens slightly (about 8-10 minutes). Stir in the vanilla extract and let cool.
6. Serve:
To unmold the panna cotta, dip each ramekin briefly in warm water and invert onto serving plates. Spoon the berry compote over and around the panna cotta. Garnish with fresh mint leaves and a sprinkle of powdered sugar if you like.
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! To substitute gelatin sheets, soak 2-3 sheets in cold water for about 5 minutes until soft, then gently squeeze out excess water and stir them into the warm cream mixture until fully dissolved.
Can I Use Frozen Berries for the Compote?
Absolutely! Frozen berries work great and often release more juice, making the compote nice and saucy. Just thaw them slightly before cooking for even heating.
How Long Can I Store Vanilla Bean Panna Cotta?
Store the panna cotta covered in the refrigerator for up to 3 days. The texture and flavor stay fresh, but it’s best enjoyed within this time frame for optimal creaminess.
Can I Make the Panna Cotta Ahead of Time?
Definitely! It’s best to prepare the panna cotta a day ahead so it has plenty of time to set perfectly. You can also make the berry compote in advance and keep it refrigerated until serving.