I could fall in love with this delicious Panna Cotta with homemade berry compote over and over again. Especially because it’s completely gelatin-free and vegetarian.
Simply perfect to sweeten your day a little.
Ingredients for 4-6 servings:
- 1 vanilla pod
- 500 ml cream
- 20 g sugar
- A small pinch of salt
- 1 packet of plant-based gelling agent
- Alternative to the gelling agent: 2 tsp agar-agar (30%) + 1 tsp cornstarch
For the Berry Compote:
- 350 g mixed berries (fresh or frozen)
- 40 g sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cornstarch
- 1 tbsp cold water
Instructions:
- Prepare the Cream Base:
- Scrape out the vanilla pod. Add the seeds and pod to a small pot with the cream, sugar, and salt.
- Bring to a brief boil, then remove from heat and let it steep with the lid on for 30 minutes.
- Thicken the Cream:
- Remove the vanilla pod. Rinse silicone muffin molds or serving glasses with cold water.
- Whisk in the plant-based gelling agent.
- Continue stirring with a heat-resistant spatula and gently simmer the cream for about 2 minutes, stirring constantly.
- Set the Panna Cotta:
- Pour the vanilla cream into the prepared molds.
- Allow to cool to room temperature, then refrigerate for at least 3 hours.
- Make the Berry Compote:
- Simmer 250 g of the berries with the sugar and vanilla extract for about 8 minutes, stirring occasionally.
- Mix the cornstarch with water until smooth, then add to the compote and simmer for about 1 minute, stirring constantly.
- Finally, fold in the remaining berries and let the compote cool.
- Serve:
- Carefully unmold the panna cotta or serve directly in the glasses.
- Top with some berry compote and enjoy.
Make it delicious!
Yours, Madame Dessert
