Orange Blossom Honey Panna Cotta with Berry Compote is a smooth and creamy dessert that’s lightly sweetened with floral orange blossom honey and topped with a colorful mix of fresh berries. The panna cotta has a delicate, silky texture that practically melts on your tongue, making it a lovely finish to any meal. The berry compote adds a bright and tangy contrast that balances the sweetness perfectly.
I love making this panna cotta because it feels fancy but is actually very simple to prepare. The honey gives it a special flavor that feels soft and natural, and the berries on top bring a fresh burst of sunshine. I like to use whatever berries I have on hand, whether it’s blueberries, raspberries, or strawberries, or a little mix of all three. It makes the dessert feel homey and inviting every time I serve it.
One of my favorite ways to serve this dish is in small glass jars or pretty ramekins, so everyone gets their own little individual treat. It’s always a hit at dinner parties or just as a sweet ending to a regular night. I also find it’s a great recipe to make ahead of time because it needs a few hours to set, which is perfect when you want a stress-free dessert ready to go.
Key Ingredients & Substitutions
Orange Blossom Honey: This honey adds a floral, delicate sweetness that’s signature to the dish. If you can’t find it, try mild clover or acacia honey. They won’t be as fragrant but will give a similar gentle sweetness.
Heavy Cream & Milk: Heavy cream gives the panna cotta its silky, smooth texture, while milk lightens it up a bit. You can use half-and-half instead of cream for a lighter version, but the texture will be less rich.
Gelatin: Unflavored gelatin is what sets the creamy mixture into that perfect wobble. You can substitute agar-agar if you prefer a vegetarian option—just check the package for setting amounts, as it’s different from gelatin.
Mixed Berries: Fresh berries like blueberries, raspberries, and currants add a bright, tart contrast. Frozen berries work too, just thaw and drain excess juice so the compote isn’t too runny.
How Do You Get a Smooth, Creamy Panna Cotta without Clumps?
The key is dissolving the gelatin properly and mixing it gently but thoroughly:
- Bloom the gelatin by sprinkling it over cold water to let it absorb moisture evenly.
- Warm the cream and milk mixture gently—don’t boil, just heat until hot bubbles appear around the edges.
- Remove from heat and whisk in the bloomed gelatin until completely dissolved—this prevents lumps.
- Add vanilla or other flavors after gelatin is dissolved to keep the texture silky.
Pour the mixture into your molds when warm and let cool at room temperature before refrigerating. Covering them prevents unwanted skin forming on top. Chill for at least 4 hours to fully set.
Equipment You’ll Need
- Small bowls – For blooming the gelatin, I use these to evenly sprinkle water.
- Saucepan – To gently heat the cream, milk, honey, and make the berry compote; I prefer a sturdy one for even heating.
- Whisk – To dissolve the gelatin smoothly and mix everything well without lumps.
- Measuring cups and spoons – For the honey, sugar, lemon juice, and liquids, ensuring accuracy.
- Ramekins or small molds – To serve the panna cotta; clear ones show off the dessert’s pretty layers.
- Small ladle or spoon – To pour the panna cotta mixture into molds and serve the berry compote neatly.
Flavor Variations & Add-Ins
- Use lavender or rosewater instead of vanilla for a floral twist that complements the honey.
- Swap berries for tropical fruits like mango, pineapple, or passionfruit for a more exotic flavor.
- Incorporate chopped nuts or toasted coconut on top for added texture and flavor.
- Add a splash of Grand Marnier, Cointreau, or another liqueur to the berry compote for a boozy kick.
Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 ½ teaspoons (1 packet) unflavored gelatin powder
- 3 tablespoons cold water
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup orange blossom honey
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Berry Compote:
- 1 cup mixed fresh berries (blueberries, raspberries, red currants, blackberries)
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
For Garnish (optional):
- Tuile or caramel lace
- Fresh mint leaves
How Much Time Will You Need?
This dessert takes about 15 minutes of active prep time and cooking. Then you need at least 4 hours in the fridge for the panna cotta to set properly. The berry compote can be made while the panna cotta is chilling and cooled to room temperature before serving.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5 to 10 minutes to absorb the water and soften.
2. Heat the Cream Mixture:
In a medium saucepan, combine heavy cream, whole milk, orange blossom honey, and a pinch of salt. Warm the mixture over medium heat until it’s hot but not boiling – small bubbles should appear around the edges.
3. Dissolve the Gelatin and Add Flavor:
Take the pan off the heat. Stir in the softened gelatin and whisk gently until the gelatin dissolves completely. Mix in the vanilla extract for a nice aromatic touch.
4. Pour Into Molds and Chill:
Divide the liquid evenly into 4 to 6 ramekins or molds. Let them cool to room temperature, then cover with plastic wrap. Refrigerate for at least 4 hours until set.
5. Prepare the Berry Compote:
While the panna cotta is chilling, combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, and the sauce thickens slightly (about 5 to 7 minutes). Remove from heat and let it cool to room temperature.
6. Serve Your Dessert:
To unmold, dip each ramekin briefly in warm water to loosen the panna cotta, then invert onto a serving plate. Spoon the berry compote on top. If you like, drizzle extra orange blossom honey or a little panna cotta cream around the plate for extra flavor.
7. Add Optional Garnishes:
Top with a thin caramel lace or tuile and a fresh mint leaf for a pretty and tasty finish.
Enjoy your smooth, creamy Orange Blossom Honey Panna Cotta with the bright and fresh berry compote – a lovely treat that feels special but is simple to make!
Can I Use Agar-Agar Instead of Gelatin?
Yes! Agar-agar is a great vegetarian alternative, but it sets differently. Use about 1 teaspoon of agar-agar powder and dissolve it by boiling in the cream mixture. Keep in mind the texture will be slightly firmer and less creamy.
Can I Make This Dessert Ahead of Time?
Absolutely! Panna cotta benefits from resting in the fridge for at least 4 hours, but you can make it up to 2 days ahead. Keep it covered to prevent a skin from forming and add the berry compote just before serving.
How Should I Store Leftovers?
Store leftover panna cotta and berry compote separately in airtight containers in the refrigerator for up to 3 days. Re-chill before serving and gently stir the compote if it’s separated.
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work well! Just thaw them completely and drain any excess juice before cooking to avoid a watery compote. Adjust sugar if frozen berries are sweeter or more tart than fresh ones.