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Vanilla Panna Cotta with Mixed Berry Compote

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 8
Refrigerate these silky puddings for at least six hours and up to one day before serving. A lovely ending to a Valentine's Day celebration.

1/4 cup cold water
2 1/2 teaspoons unflavored gelatin (from 2 packages)
3 cups whipping cream
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
1/3 cup sweet white wine (such as Moscato)

Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.

Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.

Spoon compote over puddings.

Makes 8 servings.

Source: Bon Appétit Magazine July 2002
Date: February 5, 2005


Reviewer: Caitlin
Such a wonderful traditional recipe, i cooked it for a wedding party and the guests loved it. they even asked me for the recipe!

Reviewer: Bobby
It was just bad. I used Real Vanilla Beans to give it a proper Vanilla Flavour (Vanilla Extract is crap - it has the flavour, but misses the true Vanilla Body), it didn't set completely after leaving it in the fridge overnight - it still was a little wetish (soft and runny but clinging together a bit), and the wine ruined it.


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