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Vanilla Panna Cotta with Berry Compote

Prep Time20 mins
Cook Time20 mins
Servings: 4
Author: Hina Gujral


  • 1 cup light cream amul fresh cream
  • 1/2 cup milk
  • 1/2 tbsp gelatin powder
  • 1/4 cup sugar
  • 1 tbsp water
  • 1 tbsp vanilla extract

Ingredients for the berry compote

  • 1 cup mixed berries strawberries, blue berries, raspberries, blackberries
  • 2 tbsp white sugar
  • 2 - 3 berries and mint leaves for garnishing


  • Take 1 tbsp of water in a small bowl and sprinkle 1/2 tbsp gelatin over it. Set it aside for 5 minutes to bloom.
  • In a saucepan, heat milk and cream together over low heat. Just heat the milk do not boil it.
  • Add sugar and vanilla extract to the simmering milk and stir till the sugar dissolves.
  • To this add the bloomed gelatin. Keep stirring to dissolve the gelatin. Make sure no lumps of gelatine remain in the milk. Turn off the heat.
  • Sieve this liquid into a jug to remove any leftover particles of gelatin.
  • Pour this mixture equally into the serving glasses.
  • Let it sit on the counter top for 15 minutes to cool down and then keep it in the fridge overnight or at-least for 5 - 6 hours.
  • To make the fresh berry compote, in a sauce pan add berries and sugar and heat it over a low flame.
  • Cover the saucepan with a lid. The berries will start sweating and the sugar will start dissolving.
  • Cook it till the berries are soft and have released all the juice. Using a hand blender, puree the berries to a coarse paste.
  • Put this mixture back into the saucepan and boil till the compote thickens a little. Turn off the heat.
  • Cool the compote at room temperature and then store in the fridge.
  • To serve the panna cotta, add a spoonful of berry compote over the set panna cotta. Garnish it with fresh berries and mint leaves.
  • Serve Vanilla Panna Cotta with Berry Compote immediately.


Always use cream and milk of similar fat %. If you are using heavy/double cream, then use full fat milk. And if you are using single cream then use semi skimmed or skimmed milk. If the fat % are different then you will see two seperate layers in the panna cotta.