Panna cotta with a berry compote recipe

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A simple Italian desert, panna cotta is cooked cream with vanilla, topped with a coulis, compote or fresh fruit. This recipe uses a compote made with an assortment of berries, sugar and muscat (or moscato) wine.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 8 


For the panna cota
8 cups heavy whipping cream
2 cups sugar
1 Tbsp vanilla essence

2 1/2 gelatin (unflavored)
1/4 cup of water

For the berry compote
1 cup strawberries, finely cut
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup sugar
1/2 bottle of muscat wine


Prepare the berry compote
The berry compote has to be refrigerated for at least 6 hours so make it the day before.

Put the berries into a glass bowl and mix them using a fork. Using the fork or the back of a spoon, gently crush about half of the berries, until they start releasing their juice. Add the sugar and muscat wine and mix well. Cover with plastic wrap and refrigrate for 6 hours or more.

Make the panna cota
Pour the whipping cream into a sauce pan over medium heat. Add the sugar and vanilla essence and keep stirring until the sugar is dissolved, 5-10 minutes (make sure the cream does not come to a boil; if it does, reduce heat and continue stirring). Remove from the heat and set aside.

Put the gelatin into the 1/4 cup of water and stir over a water bath until it dissolves. Make sure the gelatin does not contain and lups.

Add the gelatin to the creme and pour the panna cota mixture into individual bowls, wine glasses or similar. Refrigerate for 3 hours or more, until the cream sets completely.

Just before serving, top with the berry compote and dust with icing sugar.

Notes and tips

You can substitute any of the berries used in the compote with any other type of berries, for example, you can use 2 cups strawberries and 2 cups blackberries.

Panna cotta is often misspelled as panna cota or pana cota. The correct spelling, as pointed out by a reader is panna cotta (panna is Italian for cream and cotta is Italian for cooked). Thanks to Sherry for pointing this out!
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