Classic Vanilla Bean Panna Cotta with Berry Compote – Silky, Easy, & Elegant

For an elegant, make-ahead dessert that never fails to impress, look no further than Classic Vanilla Bean Panna Cotta. This Italian favorite is celebrated for its luxurious texture, pure flavor, and endless versatility. Gently set with just enough gelatin for a delicate wobble, and finished with a jewel-toned berry compote, this panna cotta is both a showstopper and a comfort food. Whether you’re planning a romantic dinner, a special celebration, or simply craving a treat that’s light yet decadent, this recipe delivers on every front—easy, beautiful, and reliably perfect every time.

Overview of Classic Vanilla Bean Panna Cotta

Classic Vanilla Bean Panna Cotta is a creamy, custard-like Italian dessert that’s surprisingly simple to prepare. Made by simmering cream, sugar, and real vanilla bean (or extract), then blending in a touch of gelatin, it sets to a smooth, melt-in-your-mouth texture. Served chilled and topped with a vibrant homemade berry compote, each spoonful is luscious, fragrant, and perfectly balanced between sweet and tangy. This recipe requires only a handful of ingredients, can be made ahead, and is naturally gluten-free. Elegant enough for guests, yet easy enough for weeknights, this panna cotta is the ultimate classic dessert for any occasion.

Ingredients of Classic Vanilla Bean Panna Cotta

Makes 6 individual servings

For the Vanilla Bean Panna Cotta:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ½ cup (100g) granulated sugar
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 2¼ teaspoons (1 packet) unflavored powdered gelatin
• 3 tablespoons cold water
• Pinch of fine sea salt

For the Berry Compote:

• 2 cups mixed berries (fresh or frozen; raspberries, strawberries, blueberries, blackberries)
• ¼ cup (50g) sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For Garnish:

• Extra fresh berries
• Mint leaves (optional)
• Powdered sugar (optional, for dusting)

Equipment

• Small saucepan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Fine mesh sieve (optional)
• 6 ramekins or dessert glasses (4–6 oz size)
• Plastic wrap
• Small saucepan (for compote)
• Serving plates (for unmolding, optional)

Cook and Prep Times

Task	Time
Prep Time:	20 minutes
Chill Time:	4 hours–overnight
Compote Prep:	10 minutes
Total Time:	4 hr 30 min+
Servings:	6

Nutrition Information (Per Serving, Estimate)

• Calories: 320
• Protein: 4g
• Fat: 21g
• Carbohydrates: 30g
• Sugar: 25g
• Fiber: 2g
• Sodium: 40mg

Nutritional values vary with cream, milk, and fruit choice.

Why You’ll Love This Recipe

• Silky, creamy texture: Not too firm, with a delicate wobble.
• Real vanilla flavor: Use a vanilla bean for incredible aroma and depth.
• Beautiful presentation: Compote adds color, freshness, and a gourmet touch.
• Make-ahead: Perfect for entertaining or meal prep—just chill and serve.
• Customizable: Swap the compote for chocolate, caramel, or seasonal fruit.

How To Make Classic Vanilla Bean Panna Cotta

1. Bloom the Gelatin

• Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to soften.

2. Heat the Cream Mixture

• In a medium saucepan, combine cream, milk, sugar, vanilla bean seeds (and pod), and a pinch of salt. Heat over medium, stirring, until sugar dissolves and mixture is steaming but not boiling (about 4–5 minutes).

3. Add Gelatin

• Remove pan from heat. Remove vanilla pod. Stir in bloomed gelatin until completely dissolved.

4. Portion and Chill

• Divide the mixture evenly among 6 ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate at least 4 hours, or until set.

5. Make the Berry Compote

• In a small saucepan, combine berries, sugar, lemon juice, zest, and vanilla. Cook over medium heat, stirring gently, until berries release juices and begin to break down (5–7 minutes). Remove from heat and cool completely.

6. Serve

• To unmold: Run a thin knife around edge of panna cotta, dip ramekin bottoms briefly in warm water, and invert onto plates.
• Spoon berry compote over the top. Garnish with extra berries, mint, and a dusting of powdered sugar if desired.

Detailed Instructions

Step 1: The Silky Foundation

Use high-quality cream and milk for the best texture. A real vanilla bean offers the most intense, nuanced flavor, but pure vanilla extract is a fine substitute.

Step 2: Bloom the Gelatin

Don’t skip blooming! Sprinkle gelatin over cold water (not hot) and let it sit—this step ensures the panna cotta will set properly, without lumps or graininess.

Step 3: Gentle Heat

Heat the cream mixture only until steaming and sugar is dissolved—never let it boil, or the texture may become grainy.

Step 4: Dissolve Gelatin

Remove the pan from heat before stirring in gelatin. Whisk until completely dissolved—strain through a fine mesh sieve if you want an ultra-smooth finish.

Step 5: Chill Completely

Pour into ramekins and cool to room temp before refrigerating. Cover with plastic wrap to prevent a skin from forming. Let chill at least 4 hours—overnight is best for flavor and texture.

Step 6: The Berry Compote

Cook fresh or frozen berries with sugar, lemon, and vanilla for a quick, vibrant sauce. Cool before serving—this preserves color and texture.

Step 7: Unmold & Finish

Unmold for a classic presentation, or serve in dessert glasses for ease. Top with plenty of compote, fresh berries, and mint.

Pro Tips for Success

• Don’t boil the cream: It can affect texture.
• Test for set: Gently jiggle ramekins—should wobble but not slosh.
• Strain for smoothness: Use a fine sieve for an ultra-silky finish.
• Make ahead: Panna cotta keeps, covered, up to 3 days.
• Customize: Try with chocolate, citrus, or coffee infusions.

Make Ahead & Storage

• Fridge: Keep panna cotta (covered) up to 3 days.
• Compote: Store in airtight container up to 5 days.
• Do not freeze: Texture may change.

Variations

• Chocolate panna cotta: Stir in 3 oz melted dark chocolate with the cream.
• Coconut panna cotta: Substitute half the cream with coconut milk.
• Citrus: Infuse cream with lemon or orange zest.
• Spiced: Add a cinnamon stick or star anise to cream while heating.

What to Serve With Panna Cotta

• Shortbread or almond cookies
• Chocolate shavings or curls
• Espresso or dessert wine
• Fresh fruit salad

FAQ of Classic Vanilla Bean Panna Cotta

Classic Vanilla Bean Panna Cotta Recipe Card

Prep: 20 min
Chill: 4 hr
Yield: 6 servings

Ingredients

• 2 cups cream, 1 cup milk, ½ cup sugar, 1 vanilla bean or 2 tsp extract, 2¼ tsp gelatin, 3 tbsp cold water, pinch salt

Instructions

1. Bloom gelatin in cold water.
2. Heat cream, milk, sugar, vanilla, and salt until steaming.
3. Remove from heat; whisk in gelatin.
4. Pour into ramekins; chill until set.
5. Cook berries, sugar, lemon, vanilla for compote.
6. Unmold panna cotta; top with compote and garnish.

Serving of Classic Vanilla Bean Panna Cotta

Serve each panna cotta unmolded onto a chilled dessert plate, the silky custard gently wobbling. Spoon a generous portion of jewel-red berry compote over the top, allowing it to cascade down the sides. Garnish with a scattering of fresh berries, a sprig of mint, and a light dusting of powdered sugar. Place a crisp almond cookie or biscotti on the side for contrast, and serve with an espresso or glass of dessert wine for a truly elegant finish.

Final Thoughts

Classic Vanilla Bean Panna Cotta with Berry Compote is proof that the best desserts are often the simplest—pure flavors, perfect texture, and a touch of color to delight the senses. With make-ahead convenience and stunning results, this recipe is a must for any dessert lover’s repertoire. Enjoy the elegance and ease—one spoonful at a time.