Chef's Tip
For the smoothest texture and easiest unmolding, very lightly coat your panna cotta molds with a neutral oil like grapeseed, then wipe out the excess with a paper towel. This creates an almost imperceptible barrier that helps the dessert release perfectly without affecting flavor.
Instructions
- Pour cold water into a small bowl and sprinkle gelatin over the surface. Let stand for 5-10 minutes to bloom.
- In a medium saucepan, combine heavy cream, milk, 1/4 cup sugar, and salt. If using a vanilla bean, add the scraped seeds and the pod to the mixture.
- Heat the cream mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.
- Remove from heat and whisk in the bloomed gelatin until completely dissolved. If using vanilla extract instead of a bean, add it now.
- Strain the mixture through a fine-mesh sieve into a large measuring cup with a pour spout.
- Lightly coat six 6-ounce ramekins or glasses with a neutral oil, wiping out excess.
- Divide the mixture evenly among the prepared ramekins.
- Refrigerate until set, at least 4 hours or overnight.
- For the berry compote: In a medium saucepan, combine berries, remaining 1/4 cup sugar, lemon juice, and 2 tablespoons water.
- Bring to a simmer over medium heat and cook, stirring occasionally, until berries break down and mixture thickens slightly, about 5-7 minutes.
- Remove from heat and let cool completely.
- For the caramel drizzle: In a small, heavy-bottomed saucepan, combine 1/4 cup sugar and 1 tablespoon water. Do not stir.
- Cook over medium-high heat until the sugar dissolves and turns amber, about 5-7 minutes. Swirl the pan occasionally but do not stir.
- Remove from heat and carefully whisk in 2 tablespoons heavy cream (mixture will bubble vigorously). Let cool slightly.
- To serve, run a thin knife around the edge of each ramekin and briefly dip the bottom in hot water to loosen, if necessary. Invert onto serving plates.
Plating
Unmold each panna cotta onto the center of a chilled dessert plate. Spoon the berry compote alongside or partially over the custard, allowing the creamy white surface to remain partially visible. Drizzle thin lines of the caramel sauce over and around the dessert in a decorative pattern. Garnish with a fresh mint leaf and a few small fresh berries if available.
Storage & Reheating
Panna cotta can be made up to 3 days in advance and stored covered in the refrigerator. The berry compote will keep for up to 5 days refrigerated in an airtight container. The caramel sauce can be stored in the refrigerator for up to 2 weeks and gently rewarmed before use. Assemble just before serving for the best presentation.
About This Recipe
Biba's Panna Cotta was beloved for its perfect wobble and silken texture—firm enough to hold its shape but so tender it dissolved on the tongue. This adaptation captures that delicate balance while honoring the restaurant's commitment to using real vanilla bean and fresh cream. The berry compote and caramel drizzle recall the seasonal variations that made this dessert a year-round favorite at the Boston institution.