Vanilla Panna Cotta with Strawberry Compote
Vanilla panna cotta with strawberry compote. Includes instructions for unmolding or serving in glasses.
Saved recipeAbout 30 minutes preparation plus at least 6 hours chilling; overnight is ideal for unmolding.
Ingredients
Panna cotta
- 2 cupHeavy cream
- ½ cupWhole milk
- ⅓ cupSugar
- 2 tspUnflavored powdered gelatinFor unmolding; use 1½ tsp for a softer set served in glasses.
- 2 tbspCold waterFor blooming the gelatin.
- 1 tspVanilla extract or paste
- SaltA small pinch.
Molds
- Neutral oilOnly a nearly invisible film for unmolding.
Strawberry compote
- 1 lbStrawberriesHull and quarter; divide into two-thirds and one-third.
- 3 tbspSugar
- 1 tbspLemon juice
- ½ tspLemon zest Optional
- SaltA tiny pinch.
- 2 tbspWater OptionalUse 1–2 tbsp only if needed to start the berries cooking.
Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.
Method
Prepare the molds and bloom gelatin
For unmolding, wipe smooth-sided molds with a nearly invisible film of neutral oil. Put the cold water in a small bowl, sprinkle the gelatin evenly over it, and leave for 5–10 minutes until swollen.
Warm the dairy
Combine cream, milk, panna-cotta sugar, and salt in a saucepan. Warm over medium-low heat, stirring until the sugar dissolves and the mixture is steaming. Do not boil.
Dissolve and pour
Remove from the heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla and divide among the molds or serving glasses.
Chill
Let the portions stop actively steaming for about 10–20 minutes, then refrigerate. Cover loosely at first and seal once cool to limit condensation. Chill at least 6 hours, preferably overnight, before unmolding.
Make the strawberry compote
Put two-thirds of the strawberries in a saucepan with the compote sugar, lemon juice, and salt. Add a small splash of water only if needed. Cook over medium-low heat for 6–10 minutes, stirring and lightly mashing some berries while leaving texture.
Add the fresh berries
Remove the compote from the heat. Stir in the remaining one-third of the strawberries and optional lemon zest. Taste once slightly cooled and adjust with a little lemon if needed. Cool and refrigerate separately from the panna cotta.
Unmold and serve
Dip the outside of each mold in hot tap water for 5–8 seconds, keeping water out of the dessert. Loosen only the top edge, invert onto a plate, and shake gently. If it sticks, repeat with another brief dip. Spoon the cold compote over just before serving. For glasses, simply top and serve.
Preparation & notes
- Make both panna cotta and compote the day before. Keep them covered and refrigerated separately; unmold and top immediately before serving.
- The 2 tsp gelatin version is the saved adjustment for unmolding. Use 1½ tsp if serving directly in glasses and wanting a softer wobble.
- No brûlée topping or torching is included.
Refrigerate leftovers within 2 hours, or 1 hour above 90°F / 32°C. Store at 40°F / 4°C or colder.
Recipe & safety notes
Consolidated from the saved vanilla panna cotta, unmolding adjustment, and strawberry-compote recipes. Brûlée is omitted as requested.
FDA: safe refrigeration ↗