Panna Cotta With Dried Fruit Compote Recipe

Name: Panna Cotta With Dried Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panna Cotta; 2 1/2 teaspoons plain gelatin; 7 tablespoons cold water; 3 2/3 cups heavy cream; 1 1/2 cups sugar; 3 cups buttermilk; 1/3 teaspoon salt; Dried Fruit Compote; 2 cups water; 1/2 cup red wine; 1/2 cup white wine; 2 1/3 cups raisins (California, none other); 1 1/3 cups dried figs; 1 1/3 cups dried cherries; 3 whole cloves; 2 cinnamon sticks; 1 vanilla bean, seeds only; 2 -3 star anise; 1/2 cup sugar; 2 teaspoons lemon zest; 2 teaspoons orange zest; 1 cup amaretto liqueur

Servings: persons

Panna Cotta
2 1/2 teaspoons plain gelatin
7 tablespoons cold water
3 2/3 cups heavy cream
1 1/2 cups sugar
3 cups buttermilk
1/3 teaspoon salt
Dried Fruit Compote
2 cups water
1/2 cup red wine
1/2 cup white wine
2 1/3 cups raisins (California, none other)
1 1/3 cups dried figs
1 1/3 cups dried cherries
3 whole cloves
2 cinnamon sticks
1 vanilla bean, seeds only
2 -3 star anise
1/2 cup sugar
2 teaspoons lemon zest
2 teaspoons orange zest
1 cup amaretto liqueur

1
Panna Cotta.
2
In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
3
Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
4
Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
5
Dried Fruit Compote.
6
In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
7
Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
8
Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
9
To Serve.
10
Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

2558

kcal

Calories

217

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Panna Cotta, 2 1/2 teaspoons plain gelatin, 7 tablespoons cold water, 3 2/3 cups heavy cream, and more.

Yes, Panna Cotta With Dried Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panna Cotta With Dried Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions