Vanilla Bean Panna Cotta with Blackberry Compote

greek yogurt panna cottaThe inspiration for this comes entirely from the Mother’s day brunch we had at Brasserie Beck. This may have been the best buffet I have ever seen. Everything was laid out beautifully and the dessert table was a real work of art. They had make your own Strawberry Shortcakes, chocolate covered strawberries, and this panna cotta.

Brasserie Beck Panna CottaIt came in a tiny little cup and I remarked at how that was just enough to give me enough to satisfy my needs. I was overruled by the group. Topped with a single basil leaf the dessert was refreshing and visually stunning.greek yogurt vanilla bean panna cotta

Vanilla Bean Panna Cotta with Blackberry Compote
Prep time
Cook time
Total time
Vanilla Bean Panna Cotta with Blackberry Compote, decadent and incredibly simple gluten free dessert.
Recipe type: Dessert
Serves: 4-6
  • 1 envelope gelatin
  • 2 TBS cold water
  • 1 cup heavy whipping cream
  • 1 vanilla bean, seeds scraped and pod reserved
  • ¼ cup honey
  • 2 cups greek yogurt
  • 2 cups blackberries
  • ½ cup water
  • juice from ½ lemon
  • 1 tsp honey or maple syrup
  1. In a small bowl combine the gelatin and water, set aside 5 minutes.
  2. In a small saucepan simmer the heavy whipping cream, vanilla seeds and pod, and honey.
  3. Remove from heat and add gelatin.
  4. In a medium bowl whisk the yogurt until smooth.
  5. Remove the vanilla pod and slowly whisk in the vanilla mixture until smooth.
  6. Pour the mixture into ramekins, glasses, etc.
  7. Place in fridge to set, about 3 hours.
  8. Meanwhile make the blackberry compote.
  9. In a small saucepan bring the water, lemon juice, and liquid sweetener to boil. Lower heat and cook until reduced by half.
  10. In a blender purée the blackberries and water mixtures. Strain the seeds.
  11. Pour over panna cotta and allow to set in fridge at least 30 minutes.