Orange Blossom Honey Panna Cotta with Berry Compote is a light and creamy dessert that feels like a gentle hug on a plate. The panna cotta is silky smooth, beautifully sweetened with fragrant orange blossom honey, and accompanied by a fresh and tangy berry compote that adds just the right pop of color and flavor. This pairing balances creaminess and fruitiness in the most pleasing way.
I love how simple yet impressive this dessert is. The honey flavor shines through without overpowering the delicate panna cotta, and the berry compote adds a lovely hint of tartness that’s perfect for cutting through the richness. I usually make it ahead of time, which makes it a perfect go-to when I want something special but fuss-free to share with friends or family.
My favorite way to serve this is in clear glasses so you can see the layers—the creamy panna cotta set beneath the bright, jewel-toned berry compote. It looks as delightful as it tastes. Whenever I bring this dessert out, it often sparks compliments and happy smiles, which is one of the best feelings after spending a little time in the kitchen.
Key Ingredients & Substitutions
Orange Blossom Honey: This honey adds a delicate floral note that makes the panna cotta special. If you can’t find it, try another mild honey like acacia or clover—just avoid strong-flavored ones to keep the lightness.
Gelatin: Gelatin is what gives panna cotta its signature silky, set texture. If you want a vegetarian option, use agar-agar but note the setting process and texture will be slightly different.
Heavy Cream & Milk: The combination creates a creamy but not too heavy base. You can use all cream for richness or substitute milk with a non-dairy milk like coconut or almond, but flavor and set may vary.
Mixed Berries: Fresh or frozen both work well for the compote. Choose berries that are juicy and slightly tart to balance the sweet panna cotta. You can also use a single berry type if preferred.
How Do I Get a Smooth, Jiggly Panna Cotta Every Time?
The secret to smooth panna cotta is gentle heating and properly blooming the gelatin.
- Bloom gelatin: Sprinkle gelatin over cold water and let it absorb fully before adding it to the warm cream. This ensures it dissolves evenly.
- Warm cream gently: Heat the cream and milk mixture slowly. Avoid boiling to keep the texture smooth and prevent curdling.
- Strain the mixture: Pour the combined mix through a fine sieve before pouring into molds. This removes any lumps or zest bits for a silky finish.
- Chill properly: Let the panna cotta set in the fridge for at least 4 hours, preferably overnight. This helps it firm up perfectly without cracking.
Following these steps, you’ll have a panna cotta with the delicate wobble that feels creamy on the tongue and holds its shape beautifully on the plate.
Equipment You’ll Need
- Small saucepan – perfect for gently heating the cream and dissolving honey without scorching it.
- Measuring cups and spoons – for accurate measurement of ingredients like honey, water, and juice.
- Small bowls – to bloom the gelatin and mix ingredients separately.
- Fine sieve – helps strain the cream mixture for a smooth panna cotta.
- Molds or serving glasses – to shape your panna cotta nicely and make serving easier.
- Refrigerator – essential for letting the panna cotta set and firm up.
Flavor Variations & Add-Ins
- Use lavender or rose water instead of vanilla for a floral twist that complements the honey.
- Swap mixed berries for tropical fruits like mango or pineapple for a different flavor profile.
- Add a splash of orange liqueur or Grand Marnier to boost citrus brightness in the berry compote.
- Layer with a thin fruit jelly or jam at the bottom before adding the panna cotta for a colorful surprise.
Orange Blossom Honey Panna Cotta with Berry Compote
Ingredients You’ll Need:
For the Panna Cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) orange blossom honey
- 2 tsp powdered gelatin (about 2 packets)
- 3 tbsp cold water (to bloom gelatin)
- 1 tsp pure vanilla extract
- Zest of 1 small orange (optional, for a citrus hint)
For the Berry Compote:
- 1 cup mixed berries (fresh or frozen; such as blueberries, raspberries, blackberries, and red currants)
- 1/4 cup (60 ml) water
- 2 tbsp sugar or additional honey (adjust to taste)
- 1 tbsp fresh lemon juice
- Optional: 1 tsp orange liqueur or a splash of orange juice (to emphasize orange notes)
For Garnish:
- Candied orange peel or thin orange zest strips
- Fresh mint leaves
How Much Time Will You Need?
Prepare and assemble this dessert in about 20 minutes, plus at least 4 hours of chilling time for the panna cotta to set fully. The berry compote takes around 10 minutes to cook. Making this ahead of time is a great idea to let the flavors develop and keep things easy when serving.
Step-by-Step Instructions:
1. Bloom the Gelatin:
Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to soften while you warm the cream mixture.
2. Warm the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, orange blossom honey, and orange zest. Heat gently over medium-low, stirring occasionally until the honey dissolves and the mixture is hot but not boiling.
3. Add Gelatin and Vanilla:
Remove the cream mixture from heat. Stir the softened gelatin gently into the warm cream until fully dissolved. Then stir in the vanilla extract.
4. Strain and Pour:
For a silky smooth panna cotta, strain the mixture through a fine sieve into a pitcher or bowl. Pour the mixture evenly into 4 to 6 small molds or glasses.
5. Chill Until Set:
Place the molds in the refrigerator and chill for at least 4 hours, or until the panna cotta is firm to the touch.
6. Prepare the Berry Compote:
While the panna cotta sets, combine the mixed berries, water, sugar or honey, and lemon juice in a small saucepan. Cook over medium heat, gently stirring, until the berries are soft and the syrup slightly thickened, about 8-10 minutes. Stir in orange liqueur or fresh orange juice if desired. Let cool to room temperature.
7. Serve:
To unmold panna cotta, briefly dip the molds in warm water to loosen, then invert onto dessert plates. Alternatively, serve directly in glasses. Spoon the berry compote around or over the panna cotta.
8. Garnish:
Top each dessert with candied orange peel or fresh orange zest strips and a sprig of fresh mint for a pretty, fresh finish.
Can I Use Frozen Berries for the Compote?
Yes, frozen berries work great! Just thaw them slightly before cooking. They might release a bit more juice, so adjust the sugar accordingly to keep the balance of sweetness and tartness.
How Do I Store Leftover Panna Cotta?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the compote separate until ready to serve to maintain the best texture and flavor.
Can I Make This Dessert Ahead of Time?
Absolutely! The panna cotta and berry compote both keep well in the fridge. Prepare them a day in advance to save time and allow the flavors to meld beautifully.
What’s the Best Way to Unmold Panna Cotta?
Dip the mold briefly in warm water (about 5 seconds) to loosen the edges, then carefully invert onto a plate. If it’s stubborn, gently run a knife around the edge before flipping.