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Silky Vanilla Bean Panna Cotta with Fruit Compote

Date: 02-08-2025
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Recipes

 

Silky Vanilla Bean Panna Cotta with Fruit Compote

 

Looking for the perfect make-ahead dessert to impress with minimal fuss? This silky vanilla bean panna cotta is the ultimate go to creamy, elegant, and endlessly customisable.

Infused with real vanilla and topped with our house made fruit compote (as seen on Instagram HERE), it’s a no bake classic you can prep in advance, ideal for entertaining or an easy finish to a long lunch. Finished with a sprinkle of crushed Butternut Snap biscuits for texture, it’s light, luxe, and irresistibly good.

 

Ingredients:

  • 4 gold-strength gelatine leaves

  • 300 ml pouring cream

  • 700 ml full-cream milk

  • 160 g caster sugar

  • 1 vanilla bean

 

Method:

    1. Soak the gelatine: Place the gelatine leaves in a bowl of cold water and soak for 5 minutes until soft.

    2. Heat the cream mixture: In a medium saucepan, combine the cream, milk, sugar, and vanilla (seeds and pod, or paste/extract). Warm gently over medium heat, stirring occasionally. Bring the mixture just to the edge of boiling, but do not allow it to boil—this preserves the delicate flavour.

    3. Add the gelatine: Remove the saucepan from the heat. Take the gelatine leaves from the water, squeeze out excess moisture, and stir them into the hot cream mixture until fully dissolved.

    4. Infuse and strain: Let the mixture sit for 10 minutes to allow the vanilla to infuse further. Strain through a fine mesh sieve into a large jug.

    5. Pour and set: Divide the mixture evenly into Dariole moulds. Cool slightly, then refrigerate for at least 6 hours, or ideally overnight, until fully set. The panna cotta should have a gentle wobble when ready.

    6. To unmould: Run a thin knife around the edge of each panna cotta or briefly dip the mould in warm water, then invert onto a serving plate.

    7. Serve: Plate up on the 30cm Maroon ID Fine Coupe Plate, top with a generous spoonful of our seasonal fruit compote (find the recipe on Instagram HERE), and finish with crushed Butternut Snap biscuits. Serve with KROF cutlery for a clean, contemporary look.

Enjoy!!

 

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