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Silky Italian Panna Cotta Recipe with Easy Tangy Strawberry Balsamic Compote

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A creamy, melt-in-your-mouth Italian panna cotta paired with a fresh and tangy strawberry balsamic compote, perfect for any dinner party or a quiet night in.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • ½ cup granulated sugar (100 g)
  • 2 ½ teaspoons gelatin powder (about 7 g)
  • 3 tablespoons cold water (45 ml)
  • 1 vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
  • 1 pint fresh strawberries (about 300 g)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Bloom the gelatin: Sprinkle 2 ½ teaspoons gelatin powder over 3 tablespoons cold water in a small bowl. Let it sit for 5 to 10 minutes until it becomes spongy.
  2. Heat the cream and milk: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and ½ cup granulated sugar. Add the seeds from 1 split vanilla bean and the pod itself (or 1 teaspoon vanilla extract later). Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
  3. Remove from heat and add gelatin: Take the pan off the stove. Remove the vanilla bean pod. Stir in the bloomed gelatin until completely dissolved. If using vanilla extract, add it now.
  4. Strain the mixture: For extra smoothness, pour the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout. This removes any undissolved bits or vanilla pod remnants.
  5. Pour into ramekins: Divide the panna cotta base evenly into 6 ramekins or glasses (about ½ cup / 120 ml each). Let them cool at room temperature for 10 minutes.
  6. Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight until set but still jiggles slightly when moved.
  7. Make the strawberry balsamic compote: While panna cotta chills, hull and quarter 1 pint fresh strawberries. In a small saucepan, combine strawberries, 2 tablespoons balsamic vinegar, 2 tablespoons powdered sugar, and 1 teaspoon fresh lemon juice.
  8. Cook compote: Heat over medium heat, stirring occasionally, until strawberries release juices and soften but still hold some shape (about 8-10 minutes). Let it cool completely.
  9. Serve: Spoon the cooled compote gently over the set panna cotta just before serving. Garnish with a fresh strawberry slice or mint leaf if you like.

Notes

Bloom gelatin in cold water before adding to hot liquids to avoid clumping. Do not boil the cream mixture to preserve texture and flavor. Strain the mixture for extra smoothness. Chill panna cotta for at least 4 hours or overnight for best results. The compote can be made ahead and chilled. For dairy-free or vegan versions, substitute coconut milk and agar-agar accordingly.

Nutrition

Keywords: panna cotta, Italian dessert, strawberry balsamic compote, creamy dessert, easy panna cotta, gelatin dessert, summer dessert

Find it online: https://tomyumy.com/silky-italian-panna-cotta-recipe-with-easy-tangy-strawberry-balsamic-compote/