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Panna cotta with berry compote

Some people think a good Panna Cotta is as good as dessert gets. With Hallmark's Panna Cotta recipe, you'll get an A+ Panna Cotta with just the right jiggle, sweetness and flavor. Top the delightful dessert with our stewed berry sauce for extra credit!

Yield: 4 servings

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For panna cotta

1½ cups heavy cream
½ vanilla bean, sliced in half and scraped
⅓ cup sugar
1¼ tsp. unflavored gelatin
⅓ cup whole milk
⅓ cup Greek yogurt

For compote

1 cup mixed berries like blueberries, blackberries and raspberries (fresh or frozen)
¼ cup sugar
1 Tbsp. orange zest


  1. In a medium saucepan, combine cream with vanilla bean seeds (including pod) and sugar. Heat over medium-low heat, stirring occasionally until sugar is dissolved. Discard vanilla pod.
  2. Place milk in a small bowl and sprinkle gelatin over the top of the milk to soften and let sit for about 5 minutes.
  3. Stir gelatin mixture into hot cream and stir until gelatin is completely dissolved.
  4. Remove from heat and stir in yogurt. Divide between 4- to 6-ounce ramekins. Cover with plastic wrap and chill until set, 6 hours or overnight.
  5. Before removing panna cotta from ramekins, prepare berries. In a small saucepan over medium heat, combine berries, sugar and orange zest. Heat until sugar is dissolved and berries are juicy, stirring occasionally. Set aside until ready to use.
  6. Dip each ramekin halfway in hot water for a few seconds to loosen panna cotta. Flip ramekin upside down on individual dessert plate to turn out panna cotta. They might need a jiggle or re-dip. Serve panna cotta with warm stewed berries immediately.