Orange Blossom Honey Panna Cotta with Berry Compote is a delicate, silky dessert that feels light but tastes special. The panna cotta is smooth and creamy, flavored gently with the sweet, floral notes of orange blossom honey. Topped with a vibrant berry compote, it gives a wonderful balance of creamy and fresh, fruity goodness.
I love making this dessert when I want something that feels a little fancy but is actually so simple to pull together. The honey adds such a nice twist compared to plain sugar, and the berry compote brings just the right amount of tartness to brighten every bite. It feels like a perfect ending to a nice dinner without weighing you down.
One of my favorite ways to serve it is right in small glass jars or pretty bowls so you can see the layers. It always surprises guests with its beautiful look and subtle flavors. If you make the berry compote a day ahead, the flavors get even better, which is a nice tip to make your prep easier. This panna cotta feels fresh and comforting all at once, and I find myself going back for just one more spoonful every time.
Key Ingredients & Substitutions
Orange Blossom Honey: This honey adds a lovely floral note that sets this panna cotta apart. If you don’t have orange blossom honey, mild honey like acacia or clover works well without overpowering the cream.
Heavy Cream & Milk: The heavy cream gives panna cotta its rich and silky texture. You can use a mix of cream and whole milk, but avoid low-fat milk as it won’t set as nicely.
Gelatin: This is the key to that smooth, firm set. Use powdered gelatin or sheet gelatin; just make sure to bloom it properly in cold water first so it dissolves fully.
Mixed Berries: Fresh or frozen berries both work great here. Feel free to use your favorite blend — raspberries, blackberries, and red currants offer a fresh tartness to counterbalance the sweet cream.
How Do I Get the Panna Cotta Smooth and Firm Without Any Jiggly Mishaps?
Patience and careful heating are key.
- Bloom your gelatin first by sprinkling it over cold water. This softens it and ensures it melts smoothly in warm cream.
- Heat your cream mixture gently—don’t boil it. High heat can break the cream’s texture and reduce the set quality.
- When adding gelatin to the warm cream, stir thoroughly until completely dissolved. No lumps allowed!
- Pour into molds and chill for at least 4 hours. Overnight is best for a firm and creamy result.
- Before unmolding, dip molds briefly in warm water to loosen edges. This prevents breaking the panna cotta when you flip it out.
Following these tips will help you nail that perfect creamy, smooth panna cotta every time.
equipment You’ll Need
- Small saucepan – I like it because it gently heats the cream without scorching.
- Mixing bowls – you’ll bloom the gelatin here and mix the cream, so a couple of bowls makes it easier.
- Measuring cups and spoons – to get the precise amounts of honey, sugar, and liquids.
- Fine sieve or strainer – helps strain the berry compote to remove seeds and skins for a smooth sauce.
- Ramekins or small molds – perfect for shaping individual servings and easy to unmold.
- Refrigerator – essential for chilling the panna cotta until set.
Flavor Variations & Add-Ins
- Swap orange blossom honey for lavender honey or maple syrup for different floral or sweet notes.
- Use different berries or stone fruits like peaches or apricots in the compote for seasonal variation.
- Add a splash of liqueur—like Grand Marnier or Chambord—to the berry compote for an adult twist.
- Top with toasted nuts or a dollop of whipped cream for extra richness and texture.
How to Make Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 ½ cups (600 ml) heavy cream
- ½ cup (120 ml) whole milk
- ⅓ cup (80 ml) orange blossom honey
- 2 ½ tsp gelatin powder (about 1 packet)
- 3 tbsp cold water
- 1 tsp pure vanilla extract
For the Berry Compote:
- 1 cup mixed berries (fresh or frozen; such as raspberries, blackberries, and red currants)
- 3 tbsp sugar
- 1 tbsp lemon juice
- ¼ cup water
For Garnish (optional):
- Thin candied citrus peel or tuile
- Small sprig of fresh rosemary or mint
How Much Time Will You Need?
This dessert takes about 15 minutes of active prep and cooking, plus at least 4 hours chilling time to set the panna cotta—overnight is best. Cooking the berry compote takes around 10 minutes. Planning ahead helps make this a stress-free treat!
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the gelatin powder over the cold water in a small bowl. Leave it to soak for about 5 minutes; this softens it so it melts smoothly later.
2. Heat the Cream Mixture:
In a saucepan, combine the heavy cream, whole milk, and orange blossom honey. Warm over medium heat until the mixture is hot but not boiling, stirring occasionally to help the honey dissolve.
3. Add Gelatin and Vanilla:
Remove the cream mixture from heat. Add the bloomed gelatin and stir well until it’s fully melted. Then mix in the vanilla extract.
4. Chill the Panna Cotta:
Pour the cream mixture into ramekins or small molds. Let them cool to room temperature, then cover with plastic wrap. Refrigerate for at least 4 hours until set—overnight gives the best texture.
5. Make the Berry Compote:
While the panna cotta chills, place the mixed berries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the sauce thickens slightly, about 8–10 minutes. Remove from heat and cool.
6. Serve the Dessert:
To serve, dip each panna cotta mold briefly in warm water to loosen it. Invert onto serving plates and spoon the berry compote over and around each panna cotta.
7. Garnish and Enjoy:
Add a final flourish by topping with thin candied citrus peel or a delicate tuile, plus a sprig of fresh rosemary or mint. Serve chilled and enjoy the lovely balance of creamy orange blossom honey sweetness with tart berries!
Can I Use Gelatin Sheets Instead of Powdered Gelatin?
Yes! Use about 3 sheets of gelatin for this recipe. Soften them in cold water for 5 minutes, then melt into the warm cream just like the powdered gelatin.
Can I Make This Dessert Ahead of Time?
Absolutely! Prepare the panna cotta and berry compote a day in advance and keep them refrigerated separately. Assemble just before serving for the best texture and freshness.
Can I Substitute the Orange Blossom Honey?
Definitely! Try mild-flavored honey like acacia or clover. Avoid strong-flavored honeys that might overpower the delicate panna cotta.
How Should I Store Leftovers?
Store panna cotta and compote in separate airtight containers in the fridge for up to 3 days. Bring the panna cotta to room temperature slightly before serving for optimal texture.
