Dessert: Italy – Piedmont – Panna cotta (set cream dessert)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 3 cups (720 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (18 g) unflavored powdered gelatin
- 6 tbsp (90 ml) cold water
- 1 vanilla bean, split and seeds scraped or 1 1/2 tsp (7.5 ml) pure vanilla extract
- Pinch salt
- 2 cups (300 g) mixed berries (strawberries halved if large, raspberries, blueberries)
- 1/3 cup (67 g) granulated sugar (for compote)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) cornstarch dissolved in 1 tbsp (15 ml) cold water (optional, for thicker compote)
- Fresh mint leaves for garnish (optional)

Instructions

1. Sprinkle the powdered gelatin over 6 tbsp (90 ml) cold water in a small bowl and let bloom for 5–10 minutes.
2. In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup (150 g) sugar, and the vanilla bean seeds plus pod (or vanilla extract) and a pinch of salt. Heat over medium until just below simmering, stirring to dissolve the sugar; do not boil.
3. Remove the cream mixture from heat, discard the vanilla pod if used, and stir in the bloomed gelatin until fully dissolved.
4. Let the mixture cool slightly (5 minutes), then pour into six serving molds or glasses. Cover and refrigerate at least 4 hours, or until set.
5. Meanwhile, make the berry compote: in a small saucepan combine 2 cups (300 g) mixed berries, 1/3 cup (67 g) sugar, and 1 tbsp (15 ml) lemon juice. Cook over medium heat, stirring occasionally, until the berries release juice and the mixture is syrupy, about 6–8 minutes.
6. If a thicker compote is desired, stir the dissolved cornstarch mixture into the simmering berries and cook 1 minute more until slightly thickened; remove from heat and cool.
7. To serve, spoon compote over each set panna cotta and garnish with fresh mint leaves if using. Can be made a day ahead; keep chilled until serving.