30 Minute No Bake Dessert: Panna Cotta with Mixed Berry Compote

Easy no-bake mixed berry panna cotta dessert. Prepare in under 30 minutes with year-round ingredients. Rich, creamy and tart. Portion perfect for parties!

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I still remember the first time I had this mixed berry panna cotta dessert at a party, one of our friends thought it was the most delicious thing he ever ate. He literally ate over 10 of them. Each time he grabbed one, he would exclaim, "these are so good!" Since that day was my first time meeting him, I have forever remembered him as "the guy at the party who ate all the panna cottas".

I love these little panna cottas topped with mixed berry compote because they are gluten-free, present beautifully, taste delicious, and are super easy to make! You can make them in advance so they're a real life saver when you're hosting a party and already have a lot on your plate. It was like déjà vu all over again when my own party guests told me that "they are so good!", while grabbing another one and asking that I pack some home for them.

XOXO,
Mimi

Why You'll Love This Recipe

• Easy and Quick to put together
• No-Bake
• Make in Advance - up to 5 days
• Flexible presentation - make in unmolded or in mini cups
• Party-ready - serve it in convenient single serving sizes

What is Panna Cotta?

Panna Cotta is a traditional Italian dessert that is simply "boiled cream" using cream, milk, sugar and gelatin. It has a smooth silky texture that makes it a perfect base for a variety of different toppings.

Tips for Making a Great Panna Cotta

Panna cotta is a relatively easy dessert to put together. There's only a few critical issues to pay attention to:

• Use the correct amount of cream to milk ratio to prevent mixture separation.
• Stir the mixture before pouring into each vessel to prevent separation.
• Bloom the gelatin in cool water and add it to the mixture once it's off the heat.

Ingredients & Substitutions

Easy Panna Cotta

• Powdered gelatin - unflavored gelatin is needed to set the panna cotta. Do not use flavored gelatin as some "acidic" flavors can cause curdling in the cream.
• Whipping cream - has a fat content of 33%+. It can be substituted with a richer tasting heavy cream which has a fat content of 36%+.
• Milk - use full fat to prevent separation of the layers.
• Granulated sugar - can be reduced or increased to your liking, just taste it as you continue to heat the cream mixture. Current recipe is moderately sweet.
• Pinch of salt - brings out the flavors.
• Vanilla extract - pure is recommended over artificial due to it's importance in the flavor profile.

Mixed Berry Compote

• Mixed berries - see paragraph below.
• Granulated sugar - can be added to taste. Taste mixture as you dissolve it in the berries. One tablespoon is less sweet, two tablespoons is sweet (moderate sweetness will be in the middle).
• Cornstarch - used to thicken the mixture. It must be dissolved in cold water.
• Lemon - see paragraph below.

What Kind of Berries Should I Use?

For the mixed berry compote, you can use both fresh or frozen berries. I prefer to use frozen as it's more convenient and economical. The berries will be boiled down anyways so there is no discernable difference in texture.

I have made them with a variety of mixed berry packs, just whatever is available in the frozen food aisle at the grocery store. I prefer mixed berries that include: cherries, blueberries, raspberries, strawberries and pomegranate. Together, they provide a nice contrasting flavor profile of sweet and sour.

Do I Need to Add the Lemon?

I do recommend using the lemon. Some berries are already naturally tart but they can also be a little bit flat compared to that mouth-watering high acidity that lemon can bring to any dish. This acidity nicely complements the richness in the cream.

What Other Toppings Can I Put on Panna Cotta?

Panna cotta is a great base for a variety of toppings with different textures and flavors like fresh or dried fruits, seeds, crushed nuts, jam, chocolate, popcorn, cookies, toffee brittles, olive oil, balsamic vinegar and more.

Can This Recipe Be Unmolded?

Yes! This panna cotta recipe is sturdy enough to be unmolded. For parties, I find it's more convenient to make and serve them in disposable cups. But if you're looking for a fancier and more traditional way to present this dessert, just make them in ramekins or individual silicone molds.

They slide out of silicone molds readily. To unmold panna cotta from hard vessels like a small dish or ramekin, ensure the mixture is completely set. Next, use a sharp knife to trace around the edges of the dessert. Flip the vessel over onto the serving plate and the panna cotta should fall right out. (If you're still having a hard time releasing it, soak the vessel is warm water first.) Top the unmolded panna cotta with your desired toppings.

How to Keep Panna Cotta and Make in Advance

This recipe can be made up to 5 days in advance. Place it in an airtight container in the fridge before serving. Generally panna cottas do not freeze well. The silky texture can be compromised from the freezing and defrosting process and subsequent separation of liquid and fat.

Note: This post was originally published on November 30th, 2015. There are a few minor changes. The half and half in the original recipe has been replaced with corresponding ratios of milk and cream. A little more cornstarch was added in the berry sauce to thicken it (only as needed).

Step By Step

Start recipe a day ahead as panna cotta will need to set in the fridge for a minimum of 4 hours. Put 3 tablespoons of the milk in a small cup and sprinkle the gelatin on top evenly to bloom. Put the rest of the milk, cream, sugar and salt into a small pot on low heat to dissolve the sugar. Do NOT let it boil. Once small bubbles form on the edges, take it off the heat.

Whisk in the bloomed gelatin. Add vanilla extract and stir gently. Let mixture come to room temperature. Pour it into shot glasses, ramekins or silicone molds. Before pouring, stir the mixture to prevent it from separating. Place vessels inside an air tight container in the fridge to set overnight or a minimum of 4 hours. Once set, add the berry sauce on top.

In a small pot, heat up the frozen berries and sugar on medium heat. Add the sugar a spoon at a time and adjust according to taste. Stir mixture until sugar is dissolved (small bubbles will form on the edges). Do NOT over boil or the fruits will become too soft. In a small bowl, dissolve cornstarch in the water.

Add the dissolved cornstarch a little at a time and stir until the mixture thickens (you may not need all of it.) Turn off heat. Squeeze the lemon juice into the mixture to taste. Let the mixture cool off and then place it in the fridge. Once the panna cotta is set, add berry sauce on top.* Mixed berry panna cotta should be kept in an air tight container in the fridge. Serve within 5 days.

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