RUVI RECIPE: VANILLA BEAN PANNA COTTA WITH RUVI BERRY COMPOTE
We have the perfect dessert to bring to your Easter festivities or to serve at your own beautiful Easter dinner. This Italian sweetened-cream dessert with a delicious Ruvi berry compote is something everyone will be asking the recipe for.
Panna Cotta
- 2 cups heavy cream
- 1 cup sugar
- 1 vanilla bean or 1 1/2 tsp. pure vanilla extract
- 1/2 Tbsp. unflavored gelatin
- 2 Tbsp. cold water
Ruvi Berry Compote
- 2 Ruvi Focus
- 1 1/2 c. frozen mixed berries
- 3 Tbsp. sugar
- 1/2 tsp. vanilla
- 1/4 c. water
Instructions:
- Combine cream and sugar in a medium saucepan. Add in vanilla bean (pod included) and bring to a simmer. Stir often to dissolve sugar.
- Pour cold water into a bowl and add gelatin powder. Let sit for approximately 10 minutes. Do not stir.
- Pour cream mixture over gelatin and stir until all the gelatin is dissolved.
- Pour cream mixture into 4 serving glasses and let cool in the refrigerator for 3-4 hours or overnight.
- For berry compote add mixed berries, sugar, Ruvi Focus, vanilla and water into a saucepan and bring to medium heat. Stir well and mash slightly. Once mixture is melted and soft, remove from heat and let cool.
- When the Panna cotta is set, add berry mixture to the top, and top with fresh berries of your choice! Serve chilled and enjoy!
Yields 4 servings
Recipe by Ruvi Team Chef Madison Banks