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  • Writer's pictureAanal Kotak

Vanilla Pancotta

Updated: Jan 30, 2019

Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 20 Minutes

  • Cook Time: 20 Minutes

Ingredients of Vanilla Pancotta

  1. 1 cup light cream (amul fresh cream)

  2. 1/2 cup milk

  3. 1/2 tbsp gelatin powder

  4. 1/4 cup sugar

  5. 1 tbsp water

  6. 1 tbsp vanilla extract

Ingredients for the berry compote

  1. 1 cup mixed berries (strawberries, blue berries, raspberries, blackberries)

  2. 2 tbsp white sugar

  3. 2 - 3 berries and mint leaves for garnishing

How to Make Vanilla Pancotta

  1. Take 1 tbsp of water in a small bowl and sprinkle 1/2 tbsp gelatin over it. Set it aside for 5 minutes to bloom.

  2. In a saucepan, heat milk and cream together over low heat. Just heat the milk do not boil it.

  3. Add sugar and vanilla extract to the simmering milk and stir till the sugar dissolves.

  4. To this add the bloomed gelatin. Keep stirring to dissolve the gelatin. Make sure no lumps of gelatine remain in the milk. Turn off the heat.

  5. Sieve this liquid into a jug to remove any leftover particles of gelatin.

  6. Pour this mixture equally into the serving glasses.

  7. Let it sit on the counter top for 15 minutes to cool down and then keep it in the fridge overnight or at-least for 5 - 6 hours.

  8. To make the fresh berry compote, in a sauce pan add berries and sugar and heat it over a low flame.

  9. Cover the saucepan with a lid. The berries will start sweating and the sugar will start dissolving.

  10. Cook it till the berries are soft and have released all the juice. Using a hand blender, puree the berries to a coarse paste.

  11. Put this mixture back into the saucepan and boil till the compote thickens a little. Turn off the heat.

  12. Cool the compote at room temperature and then store in the fridge.

  13. To serve the panna cotta, add a spoonful of berry compote over the set panna cotta. Garnish it with fresh berries and mint leaves.

  14. Serve Vanilla Panna Cotta with Berry Compote immediately.

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