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Glass jar filled with layers of fruit compote, white chocolate vanilla bean panna cotta and fresh plums and blueberries.

White Chocolate Vanilla Bean Panna Cotta

Heather Smoke
Individual jars of plum berry compote and creamy vanilla bean panna cotta, sweetened with white chocolate.

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5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American, Italian
Servings6

Equipment

  • Saucepan
  • 6 Glass Jars, Glasses or Ramekins (8 oz capacity each)

Ingredients
 

Fruit Compote

  • 2 red plums, pitted and chopped
  • 1 cup blueberries
  • 1 cup chopped rhubarb (you can replace the rhubarb with pitted cherries, raspberries, blackberries, or just more plums and blueberries)
  • ¼ cup granulated sugar

Panna Cotta

  • 1 ¼ cups whole milk
  • 1 ¼ cups heavy whipping cream
  • 1 envelope (1/4 oz) unflavored powdered gelatin
  • 4 oz white chocolate, roughly chopped
  • 1 tsp vanilla bean paste (or the seeds scraped from 1 vanilla bean)

Instructions
 

Fruit Compote

  • In a saucepan, combine the fruit and sugar. Bring to a boil over medium heat.
  • Continue to simmer the fruit over medium heat, stirring frequently to keep it from sticking to the bottom of the pot, for about 15 minutes, until some of the liquid has reduced, and the fruit has thickened into a jammy consistency. You'll want to reduce the compote to about 1 1/2 cups to get the right consistency.
    Set aside to cool to room temperature.
  • Set 6 jars or ramekins on a tray, and divide the fruit compote between the jars (1/4 cup of compote per jar).
    Baker's Note: If you're using glass jars, and you want a clean, pristine line between the compote and the panna cotta, you should set the jars of fruit compote in the freezer for about an hour or until the compote is firm, before pouring the panna cotta on top.

Panna Cotta

  • In a small bowl or glass measuring cup, pour 1/2 cup of the milk. Stir in the gelatin, and let stand for 10 minutes to dissolve.
  • Pour the rest of the milk and the cream into a saucepan. Set the saucepan over medium heat, and bring just to a simmer.
  • Remove from the heat, and stir in the gelatin mixture, chopped white chocolate and vanilla bean paste, stirring until smooth. Pour the mixture through a fine mesh strainer, just to ensure there are no lumps of undissolved gelatin.
  • Pour the panna cotta into the jars, on top of the fruit compote. Cover the jars with plastic wrap, preferably with the plastic resting right against the surface of the panna cotta, to prevent a skin from forming on top.
  • Chill the jars of panna cotta in the refrigerator for 5-6 hours, or overnight, until chilled and set.
  • Before serving, top with fresh fruit.

Notes

Store leftover jars of panna cotta, covered, in the refrigerator for up to 3 days.
Keyword Berry Compote, Custard, Panna Cotta, Plum, Vanilla Bean, White Chocolate
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