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Perfect Pink Champagne Panna Cotta Recipe with Easy Berry Compote

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A delicate and elegant panna cotta infused with pink champagne, paired with a fresh and tangy berry compote. This dessert is quick, easy, and perfect for entertaining or special occasions.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) pink champagne
  • 1/2 cup (100 g) granulated sugar
  • 2 1/2 teaspoons powdered gelatin (or 3 sheets gelatin, softened)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (150 g) mixed berries (raspberries, blueberries, strawberries)
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon water

Instructions

  1. Sprinkle 2 1/2 teaspoons powdered gelatin over 1/4 cup (60 ml) cold whole milk in a small bowl. Let it sit for 5 minutes until softened and spongy. If using gelatin sheets, soak them in cold water for 5-7 minutes.
  2. In a medium saucepan, combine 2 cups (480 ml) heavy cream, remaining 3/4 cup (180 ml) milk, and 1/2 cup (100 g) sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  3. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
  4. Add the bloomed gelatin to the hot cream mixture. Whisk gently until gelatin dissolves completely.
  5. Let the mixture cool for about 10 minutes until still pourable but not hot. Slowly pour in 1/2 cup (120 ml) pink champagne, stirring gently to keep bubbles intact.
  6. Divide mixture evenly among 4-6 ramekins or jars. Let cool to room temperature for 15-20 minutes.
  7. Cover ramekins with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and slightly jiggly.
  8. To make the berry compote, combine 1 cup (150 g) berries, 1/4 cup (50 g) sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon water in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens (8-10 minutes). Remove from heat and let cool.
  9. Serve panna cotta chilled with a spoonful of berry compote on top. Optionally strain compote for a smooth texture.

Notes

Do not boil the cream mixture after adding gelatin to preserve setting power. Fold in pink champagne after cooling slightly to keep bubbles intact. For dairy-free version, substitute cream and milk with coconut cream and coconut milk. If panna cotta isn’t setting, ensure gelatin is fully bloomed and dissolved. Chill at least 4 hours or overnight for best texture. Berry compote can be strained for smoothness or served chunky for texture contrast.

Nutrition

Keywords: panna cotta, pink champagne, berry compote, dessert, easy dessert, creamy dessert, elegant dessert, party dessert

Find it online: https://evabakery.com/perfect-pink-champagne-panna-cotta-recipe-with-easy-berry-compote/