Panna cotta, meaning “cooked cream” in Italian, is a smooth and creamy dessert that originated in the Piedmont region of Italy. Traditionally, it is made with sweetened cream set with gelatine and flavoured with vanilla. Some historians believe its roots trace back to a medieval Sicilian dish that used fish bones to thicken cream. Over time, panna cotta became a well loved dessert across Europe due to its simplicity and elegance.
In Australia, panna cotta is a popular choice in restaurants and home kitchens, often paired with local, seasonal berries. Its light texture and ability to be prepared in advance make it a perfect dessert for entertaining. The combination of creamy panna cotta and a tangy berry compote highlights fresh, simple flavours that suit the Australian palate.
Panna Cotta with Berry Compote Tips
- Use full cream for the richest flavour and smoothest texture. Low-fat cream may not set properly.
- Soak the gelatine in cold water before adding it to the warm cream to prevent lumps.
- Heat the cream gently. Do not let it boil as this can affect the final texture.
- Stir the mixture constantly while heating to ensure the gelatine dissolves evenly.
- Allow the panna cotta to set for at least four hours, but overnight is best for a firmer texture.
- Use a variety of berries in the compote for a more complex flavour.
- If fresh berries are unavailable, frozen berries work just as well. There is no need to thaw them before cooking.
- Run a thin knife around the edge of the panna cotta before inverting it onto a plate to help release it easily.
Ingredients
Panna Cotta
- 600ml full cream
- 100ml full cream milk
- 100g caster sugar
- 1 vanilla bean, split with seeds scraped (or 1 teaspoon vanilla extract)
- 2 teaspoons powdered gelatine
- 3 tablespoons cold water
Berry Compote
- 300g mixed fresh berries (strawberries chopped into small pieces, raspberries, blueberries, blackberries)
- 50g caster sugar
- 2 tablespoons lemon juice
Directions
Prepare the Panna Cotta
- Bloom the gelatine. Sprinkle the gelatine over the cold water in a small bowl. Let it sit for 5 minutes until it softens.
- Heat the cream mixture. In a medium saucepan over low heat, combine the cream, milk, caster sugar and vanilla bean seeds (or vanilla extract). Stir occasionally and heat until the sugar dissolves. Do not let it boil.
- Dissolve the gelatine. Remove the saucepan from the heat. Add the softened gelatine mixture and stir until completely dissolved.
- Strain and pour. Strain the mixture through a fine sieve into a jug to remove any undissolved gelatine or vanilla pod bits.
- Chill. Pour the panna cotta mixture into four individual serving glasses or ramekins. Let them cool at room temperature before refrigerating for at least four hours or overnight until set.
Prepare the Berry Compote
- Cook the berries. In a medium saucepan over medium heat, combine the mixed berries, caster sugar and lemon juice. Stir occasionally and cook for about 10 minutes until the berries soften and release their juices.
- Thicken. Reduce the heat and simmer for another 5 minutes until the compote thickens slightly. Remove from the heat and let it cool.
Serve
- Unmould the panna cotta. If using ramekins, dip the bottom of each mould in warm water for a few seconds and gently invert onto a plate.
- Add the topping. Spoon the berry compote over each panna cotta. Serve chilled.
Panna cotta with berry compote is an easy yet impressive dessert that anyone can make. This recipe is simple to prepare and can be made in advance, so it’s perfect for dinner parties or a make ahead treat. Try it with different fruits depending on what is in season for a fresh twist.
If you’re looking for another delicious dessert, try our Sticky Date Pudding – a rich, comforting treat perfect for any time of the year.
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