Panna Cotta
  • 1/4 Cup heavy cream, divided
  • 1 Package (¼ ounce) powdered gelatin
  • 1/3 Cup granulated sugar
  • 1/2 Tsp. salt
  • 1 3/4 Cups buttermilk
  • 1 1/2 Teaspoons pure vanilla extract
  • Fresh berries
  • Optional: mint or basil leaves
Compote
  • 1 lb. mixed Driscoll’s berries (chopped if large)
  • 2-3 Tbsp. sugar, depending on sweetness of berries
  • 1/8 Tsp. salt
  • 3 Tablespoons freshly squeezed lime juice
Panna Cotta
  1. PLACE a fine-mesh strainer over a 4-cup glass measuring cup or a large bowl.
  2. POUR 1⁄4 cup heavy cream into a small bowl.
  3. SPRINKLE 1 package powdered gelatin evenly over surface of cream.
  4. SET ASIDE gelatin mixture to bloom for 5-10 minutes.
  5. POUR remaining 1 cup heavy cream into a medium saucepan.
  6. ADD 1/3 cup sugar and 1/2 teaspoon salt.
  7. COOK over medium-low heat, while WHISKING occasionally, until cream is just steaming and the sugar is dissolved. Do not overcook.
  8. REMOVE cream mixture from heat.
  9. SCRAPE bloomed gelatin mixture into warm cream mixture and WHISK until gelatin is fully dissolved.
  10. STRAIN cream mixture through fine-mesh strainer into prepared measuring cup or large bowl.
  11. ALLOW cream mixture to cool until lukewarm while WHISKING occasionally.
  12. ADD 1 ¾ cups buttermilk and 1 ½ teaspoon vanilla extract.
  13. WHISK to incorporate ingredients.
  14. ALLOW to cool for about 20 minutes while WHISKING occasionally to make sure mixture is homogeneous.
  15. DIVIDE panna cotta mixture evenly between six ramekins or serving glasses (about 1⁄2 cup each).
  16. REFRIGERATE until set, 4 hours or up to overnight.
Compote
  1. PLACE 1 pound mixed berries into a medium saucepan.
  2. ADD 2 tablespoons sugar, 1/8 teaspoon salt, and ADD 3 tablespoons lime juice.
  3. COOK over medium heat, while STIRRING and MASHING occasionally, until mixture comes to a boil.
  4. REDUCE heat to medium-low.
  5. CONTINUE cooking and MASHING for about 10-12 minutes or until liquid is reduced and thickened.
  6. ALLOW to cool for about 10 minutes.
  7. TASTE compote and adjust sugar, salt, and lime juice depending on the sweetness of the berries.
  8. ALLOW to cool to room temperature.
  9. COVER and REFRIGERATE until ready to use.
  10. TOP each panna cotta with 1-2 tablespoons berry compote.
  11. GARNISH with fresh berries.
  12. GARNISH with fresh mint and/or basil leaves (optional).
  13. SERVE immediately.
Pro Tip
  1. NOTE: This recipe makes more compote than you’ll need for the panna cotta. Leftovers are wonderful on ice cream, pancakes, waffles, etc!
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g