Ultra Creamy Panna Cotta with Mixed Berry Compote

Wow your guests with this ultra creamy panna cotta topped with a mixed berry compote. A simple but elegant Italian dessert.

It was a Wednesday night, a midweek dinner with friends. Who puts together midweek dinners? Apparently I do. But what to serve? Well, as I stood at the fridge I knew that I wanted to make something special and yet, there wasn’t much time. After deciding on a main dish, I turned my attention to the star of the night, dessert. Because I can’t serve a dinner without one. Insert, panna cotta, likely my best go-to recipe that doesn’t involve any sort of baking. A custard-like dessert that only takes minutes to prepare.

Panna cotta is elegant, creamy and a dessert that is rather unexpected. It can be served with so many toppings that you can truly make it your own however, I must say, a mixed berry compote is the ultimate way to serve it. The berries, some tart, some sweet, blend incredibly well with the creamy texture and subtle sweetness of panna cotta. Not to mention it lends a gorgeous presentation.

​For this recipe, I like to use whole milk to give it extra creaminess. If you are making panna cotta for the first time, just know that it sets and will require some sort of mold to put it in. Nothing fancy. I use a few random dessert bowls that I spray with a bit of cooking spray to help remove the panna cotta when ready. But a muffin tin, jam jars or assorted small glass bowls will do the trick. Just make sure to run a knife along the edges so that it pops out easily and top it just before serving. 

Ultra Creamy Panna Cotta is…

• ​An elegant dessert with a fresh berry sauce.
• A classic Italian dessert and a fantastic make-ahead dessert option.
• One of my favorite desserts to serve for a dinner party or for a special occasion.
• An easy panna cotta recipe and the perfect summer dessert.

Ingredients

Milk- I use whole milk for this panna cotta, it creates a wonderful creamy texture. For best results use a higher fat milk. You can also use a blend of heavy cream and 2% milk if you don’t have whole milk on hand. 

Sugar- I use pure unrefined sugar but standard white sugar works just as well. 

Cornstarch- I like to use cornstarch in place of gelatin powder or gelatin sheets. I find it easier and more reliable. 

Berries- you can use fresh berries or frozen whole berries for this. I like to use a mixture of cherries, raspberries, blueberries and blackberries. But you can use all of one type of berry or another berry blend if you prefer.

Vanilla Extract- I like to use my homemade vanilla extract for this but any good quality store-bought vanilla is fine. 

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Tools

Whisk

Medium Saucepan

Molds (muffin tin, small serving cups, ramekins, or jam jars all work great)

Directions

In a medium saucepan, pour in the milk and sugar. Give it a stir to combine then pour in the cornstarch and heat it over medium heat. Begin whisking to blend both the sugar and cornstarch into the milk. The panna cotta mixture will begin to thicken after about 5-6 minutes or so. Whisk on and off as it heats. Once the milk thickens to a loose pudding consistency, remove the cream mixture from the heat. Lightly spray your molds with a cooking spray so that the panna cotta is easy to remove later. Pour or spoon in the mixture to fill the molds. I like to take the back of a spoon to smooth it down so that it lays a little more flat when flipped over later. Place the filled molds into the fridge to set for at least one hour.

While the panna cotta sets, make the berry compote. Add the berries to a small saucepan over medium heat.

Pour in the sugar, water and vanilla extract. Stir the berries with a wooden spoon and allow them to simmer for several minutes until the berries begin to break down and the syrup develops. Remove the compote from the heat. To serve the panna cotta, remove the mold from the fridge and run a small thin knife along the sides of each of them. Turn the molds over onto the center of a serving plate. Give them a shake if they do not slide out to help coheres them out. Spoon over a helping of the mixed berry compote and serve. 

Cooking Notes

• Make sure to whisk the panna cotta frequently so that it is smooth and free of lumps.
• The panna cotta cream mixture is thick so you will need to move quickly to get it into the molds so that it is easier to spoon in. 
• Make sure to watch the milk mixture as it heats as it thickens pretty quickly and can burn if cooked too long.
• The final product will set and be firm but creamy when eaten.
• The panna cotta chill time may vary but I find one hour to be enough for it to set nicely. 

How To Store

Leftover panna cotta should be stored in the fridge covered with plastic wrap or placed in an airtight container. It will keep for up to 3 days. 

FAQ’s

Is this a vanilla panna cotta?

No, but similar. To make it a vanilla panna cotta you can add a vanilla pod when heating or a bit of vanilla extract. Vanilla bean paste would also work. If using a vanilla pod, slice it down the center before adding it to the milk mixture.

Can this be sweetened with anything other than sugar?

Yes, I have made this exact recipe with honey and found it to work well. You can also use maple syrup but keep in mind this will give the panna cotta a different flavor and color. My honey sweetened panna cotta had a beige color whereas the panna cotta with pure can sugar is creamy white. 

I notice there is no gelatin in this recipe? 

​With the use of cornstarch, there is no need to add gelatin to set the mixture making it one of the easiest desserts to make. 

Can I use almond milk for this recipe?

I have not used almond milk, but with the use of cornstarch, it will likely thicken nicely. Although the taste will be different so keep that in mind if you try it and please let me know how it goes. 

What can I use if I don’t have any of the mold suggestions?

A small bowl can work for a mold as can a mason jar or even serving it family style. If using small bowls, or mason jars pour in about half for the portion sizes. If serving family style, you can pour the mixture onto a large serving plate and let it chill just like that. To serve, pour the compote directly over and allow people to scoop out their portion. 

Is this an Italian panna cotta recipe?

I learned how to make this from an Italian lady from Italy. Although she was Italian and from Italy, this recipe uses cornstarch and I have seen many Italian recipes commonly calling for fish gelatin when making their authentic panna cotta. Her recipe called for cornstarch and this is my variation of that same recipe. To say whether it is completely an Italian panna cotta, as in authentic I suppose it would be up for interpretation. Nonetheless, it is delicious!

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If you try this recipe and love it, I would appreciate you coming back to give it five stars!