Looking for a perfect make-ahead dessert? This Vanilla Panna Cotta with Blueberry Compote is sure to impress your guests at your next dinner party. And it's so easy to make! We have loved the idea of panna cotta for quite awhile, seeing it on many menus and trying multiple versions throughout Italy. We wanted to make a classic Italian version that had the most perfect creamy yet firm texture. And…we nailed it in this recipe! With a delicious blueberry compote to top it off, this dish is so satisfying! We think you’ll love its simplicity and adaptability to almost any topping but the blueberries are super special on top of the silky vanilla panna cotta. Give it a try, and you'll fall in love with this classic Italian dessert too!
Looking for more delicious Italian desserts? Try out our Homemade Lemon Cream Gelato or Homemade Almond Biscotti (Italian Cantucci).
Jump to:
- What is Panna Cotta?
- Why You’ll Love this Recipe
- Ingredients
- Substitutions
- How to make Vanilla Bean Panna Cotta
- Equipment
- Step-by-Step Instructions
- Variations
- Storage
- Top tips
- Troubleshooting
- What to Make with Italian Panna Cotta
- Looking for more Italian recipes?
- Mangiamo Cookbook
- FAQ
- Related
- Pairing
- 📖 Recipe
- Food safety
What is Panna Cotta?
Panna cotta is a very interesting and incredibly delicious dessert from Northern Italy, the region of Piedmont to be precise. But unlike many Italian foods, the history is pretty sketchy and certainly doesn’t date back centuries like many Italian delicacies. You will find versions of this tasty dessert with a variety of toppings all over Italy and it is always a delight, but we love the classic vanilla panna cotta!
Panna cotta means “cooked cream” in Italian. But first, let's start with what ISN’T panna cotta. Panna cotta is not a custard (which uses eggs). So although similar in some respects to a Mexican flan, crème caramel or French crème brûlée, they are quite different. Panna cotta is a sweetened cream based dessert that is thickened with gelatin. Generally, traditional Panna Cotta is topped with some fruit, chocolate, or caramel sauce. The panna cotta itself can be simply flavored with coffee, vanilla, or a liqueur (often rum).
Panna cotta is usually served removed from its mold onto a plate, so whatever container they are made in will dictate the shape of the final dessert allowing you to be very creative when making these. These are one of the easiest desserts to make.
Why You’ll Love this Recipe
- Super easy and no hassle dessert
- Versatile and can be made with a variety of toppings
- Impressive but effortless to make
- The texture is so silky!
- Fantastic make-ahead dessert for dinner parties.
Ingredients
Here is what you need to make this classic easy vanilla bean panna cotta recipe:
- Milk: Used instead of water to dissolve the gelatin, it also lightens up the panna cotta without sacrificing flavor
- Gelatin: This is what “sets” the panna cotta. Unflavored gelatin powder works perfectly here.
- Sugar: Regular white granulated sugar is used to sweeten both the panna cotta and the compote
- Kosher Salt
- Cream: Heavy cream is the basis for panna cotta so use quality cream
- Vanilla Extract: Vanilla extract flavors the panna cotta as well as the fresh berry sauce. You can use vanilla bean paste or whole vanilla beans, split and scraped, if desired.
- Blueberries: Fresh blueberries are the base of the delicious blueberry compote to top the panna cotta. We prefer fresh berries, but frozen berries can be used as well.
- Water: Used to make the compote
- Mint: Small fresh leaves are a great garnish for this dessert
- Nonstick Cooking Spray: Just a touch helps release the panna cotta from its mold. We use THIS one.
See recipe card below for quantities.
Substitutions
Here are a few common substitutions for the ingredients in this Italian panna cotta recipe:
- Blueberries: Any fruit that would make a good compote would be delicious. Strawberries, blackberries, and raspberries come to mind. This is an easy berry sauce that you can change up if desired.
- Vanilla: Try almond or walnut extract instead for a completely different, nutty flavor profile
- Gelatin: To make this vegetarian you could use agar agar instead of gelatin.
How to make Vanilla Bean Panna Cotta
A good panna cotta hinges on the use of the gelatin to make the perfect creamy texture that is still firm. Using too much gelatin will give the panna cotta a rubbery, dense texture, which is not desirable. So, we tested several different versions and landed on the best panna cotta texture with the measurements we included in the recipe below!
This recipe could not be easier! We simply spray the ramekins, bloom the gelatin, dissolve it over low heat and finish with cream and vanilla to make the panna cotta. While it sets in the refrigerator, the compote can be made in 30 minutes with minimal effort.
Equipment
No special equipment is needed
- Ramekins or other containers that the panna cotta can slide out of when it is ready to serve
- Two medium saucepans for the panna cotta and the compote
Step-by-Step Instructions
Step 1: Prepare the Containers
- Lightly spray your ramekins or containers with non stick vegetable spray. Gently dab excess spray from the containers and set aside.
Step 2: Bloom the Gelatin
- Add the gelatin to the milk in a medium saucepan and let it sit at room temperature for 5-10 minutes until it begins to bloom.
Step 3: Dissolve the Gelatin, Sugar and Salt
- Start whisking the milk and gelatin over low heat until the gelatin dissolves completely. This takes just a few minutes. Add the sugar and salt and continue whisking until all solids are dissolved keeping the liquid at low heat. This takes about 3 more minutes.
Step 4: Finish the Panna Cotta and Refrigerate
- Whisk in the cream and vanilla to the warm milk mixture and whisk for 30 seconds on the stovetop. Remove from the heat and pour the panna cotta mixture into your prepared ramekins, then move them to the refrigerator for two hours. After two hours, cover each ramekin with plastic wrap and leave refrigerated for at least 1 more hour or up to 3 days before serving.
Step 5: Make the Compote
- As the panna cottas chill and set, make the compote. Add the blueberries, water, sugar, salt and vanilla to a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Once it reaches a boil, turn the heat to low to maintain a simmer without the mixture boiling over. Let the compote simmer for 20-30 minutes or until the blueberries have broken down the way you want.
Step 6: Unmold and Serve
- When ready to serve, remove the ramekins from the refrigerator and prepare serving plates by wiping them with a damp paper towel - the small amount of water on the plate will allow the panna cotta to slide on the plate just enough to center the dessert after unmolding. Take a knife and release the edge of the creamy vanilla panna cotta from the ramekin all the way around without going deeper than ⅛ of an inch. The panna cotta will release once the edge is set free from the bowl. Gently turn over onto the plate and carefully slide the panna cotta to the portion of the plate you desire. Pour some warmed compote over the panna cotta, garnish with a small mint leaf and serve.
Variations
Here are a few ways to change up this recipe…
- You can flavor the panna cotta with a teaspoon or two of instant espresso powder and top with a chocolate sauce for a different twist for a coffee panna cotta (full recipe coming soon!).
- Add 1 tablespoon of a fruit liqueur to the panna cotta mix and use the same fruit with an additional tablespoon of the same liqueur for the compote
- If you prefer a smooth topping, pass the compote through a sieve to remove the solids.
- If you like a thicker sauce, while you cook the compote, like a pie filling, add a teaspoon of cornstarch dissolved in 2 tablespoons of water to the blueberries to thicken up the syrup.
For fall flavors, try out our Pumpkin Caramel Panna Cotta with Candied Pecans!
Storage
How to store leftover Panna Cotta
Store covered with plastic wrap over the individual containers in the refrigerator for up to 4 days.
Can you freeze panna cotta?
You definitely can freeze panna cotta, but you should thaw it in the refrigerator, not the countertop, before serving. The texture may be different, and probably will, from the original, but it should not lose flavor.
How to serve panna cotta?
Panna cotta should be served chilled. It doesn’t have to be right out of the refrigerator, but don’t leave it out for longer than 15 minutes before unmolding and serving. The topping, on the other hand, can be served warm or chilled.
Top tips
Use the exact amount of gelatin in this recipe. A little gelatin goes a long way. Too much gelatin and the panna cotta will become rubbery, which ruins the texture. Too little and you end up with a panna cotta that wants to break apart and is too fragile. The texture will also be mushy instead of velvety smooth!
Also, do not bring the milk mixture to a boil or a simmer. It just needs to be warmed enough to dissolve gelatin and sugar!
Troubleshooting
If for some reason your panna cotta won’t come out of its mold, and you’ve released the edge with a knife already, fill a larger bowl with hot water. Dunk the bottom of the mold into the bowl of hot water for 5 seconds and try again. If it doesn’t work, repeat this process one more time. If it won’t come out then you can serve it molded - it tastes the same! In fact, serving these in nice martini or wine glasses is perfect for a fancy dinner party!
What to Make with Italian Panna Cotta
Panna cotta stands on its own, but you can change it up dramatically. Nearly any fruit topping is delicious, from the traditional (like raspberry, blueberry, and strawberry) to the exotic (like mango, papaya, guava, and passionfruit). You can go the way of coffee-based flavors that go well with vanilla, chocolate, or caramel. Or you can opt for some classics like lavender to give your panna cotta a beautiful aroma as well. Chocolate panna cotta is also one of our favorites to make!
Looking for more Italian recipes?
If you want more Italian recipes, you can find the classics under Classic Italian Recipes.
Mangiamo Cookbook
Get your copy of our cookbook, Mangiamo, with 60 Italian recipes with drool-worthy images inspired by our Italian roots and travels!
FAQ
The most glaring difference between the two is that crème brûlee is thickened with egg yolks and is a custard dessert and panna cotta is thickened with gelatin. Therefore, the latter is not a custard, although it is a custard-like dessert with a similar texture.
Traditionally, Asian milk pudding is thickened with something other than gelatin, such as tapioca or cornstarch. A generic “pudding” can be thickened with gelatin, making it different from a custard. But, in short, no they are not the same.
Always with a spoon, chilled with a warm or chilled topping.
If properly made, neither should necessarily taste like each other but there certainly is a similarity. Flan contains egg yolks to thicken instead of gelatin and the textures of the two are definitely different. If made well with identical flavorings, texture and taste will be different with some mild similarities.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite main dishes to serve before panna cotta:
📖 Recipe
Classic Easy Vanilla Panna Cotta with Blueberry Compote
Equipment
- 6 Ramekins
- 2 Medium saucepans
Ingredients
For the Panna Cotta:
- Nonstick Cooking Spray
- 1 ¾ cups whole milk
- 3 ¼ teaspoon powdered gelatin (10.3 grams)
- ½ cup plus 1 Tablespoon sugar
- Pinch kosher salt
- 1 ¾ cups heavy cream
- 1 ½ teaspoon vanilla extract
For the Compote:
- 18 ounces fresh blueberries
- ½ cup water
- 1 cup sugar
- ½ teaspoon kosher salt
- ¼ teaspoon vanilla extract
- Small mint leaves for garnish
Instructions
For the Panna Cotta:
- Lightly spray your ramekins or container with non stick vegetable spray. Gently dab excess spray from the containers and set aside.Nonstick Cooking Spray
- Add the gelatin to the milk in a saucepan and let sit at room temperature for 5-10 minutes.1 ¾ cups whole milk, 3 ¼ teaspoon powdered gelatin (10.3 grams)
- Start whisking the milk and gelatin over low heat until the gelatin dissolves. This takes just a few minutes. Add the sugar and salt and continue whisking until all solids are dissolved keeping the liquid at low heat. This takes about 3 more minutes.½ cup plus 1 Tablespoon sugar, Pinch kosher salt
- Whisk in the cream and vanilla and remove from the heat. Pour into your prepared ramekins and move them to the refrigerator for two hours. After two hours, cover each ramekin with plastic wrap and leave refrigerated for at least 1 more hour or up to 3 days before serving.1 ¾ cups heavy cream, 1 ½ teaspoon vanilla extract
For the Compote:
- Add the blueberries, water, sugar, salt and vanilla to a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Once it reaches a boil, turn the heat to low to maintain a simmer without the mixture boiling over. Let the compote simmer for 20-30 minutes or until the blueberries have broken down the way you want.18 ounces fresh blueberries, ½ cup water, 1 cup sugar, ½ teaspoon kosher salt, ¼ teaspoon vanilla extract
- When ready to serve, remove the ramekins from the refrigerator and prepare serving plates by wiping them with a damp paper towel. Take a knife and release the edge of the panna cotta from the ramekin all the way around without going deeper than ⅛ of an inch. The panna cotta will release once the edge is set free from the bowl. Gently turn over onto the plate and carefully slide the panna cotta to the portion of the plate you desire. Pour some warmed compote over the panna cotta, garnish with a small mint leaf and serve.Small mint leaves for garnish
Nutrition
Food safety
- Don't leave food sitting out at room temperature (between 40°-140°F) for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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