Peppermint Vodka Panna Cotta With Berry Compote

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing and indulgent dessert combines the smoothness of panna cotta with the bold flavors of peppermint vodka and a tangy berry compote. The creamy texture of the panna cotta perfectly complements the burst of sweetness from the compote, creating a delightful balance of flavors. With its festive touch of peppermint, this dessert is perfect for special occasions or as a sweet treat to enjoy any time of the year.

Keywords: peppermint vodka, panna cotta, berry compote, refreshing, indulgent.

Peppermint vodka panna cotta with berry compote recipe details

Peppermint vodka panna cotta with berry compote recipe, recipe Rating: 4.9
Number of votes:133

This sweet and subtly alcoholic custard is served with spoonfuls of sweet, sticky berry compote on top. Prepare ahead of time.
Ready in: 9 hours

Ingredients

Serves: 4

• For custard:
• 4 leaves gelatin
• 6 tablespoons sugar
• 12 ounces cream
• 4 ounces milk
• 2 teaspoons vodka
• 1 1/2 teaspoons Sambuca
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 4 leaves mint
• For compote:
• 1/3 cup raspberries
• 1/3 cup blueberries
• 1/3 cup cranberries
• 1/4 cup blackberries
• 1/4 cup red wine
• 1/2 cup sugar

Preparation method

Prep: 30 mins | Cook: 30 mins | Extra time: 8 hours, chilling

1. For custard: start by soaking the gelatin leaves in cold water for 10 minutes and coating a Dariole mold (cylinder pail shaped mold) with nonstick cooking spray.
2. Meanwhile, combine sugar, cream, milk, alcohols, and extracts in a saucepan over medium heat. Simmer gently for 4 to 6 minutes.
3. Add mint and simmer for 2 more minutes. Remove from heat. Strain, then add squeezed gelatin leaves.
4. Pour into prepared mold, cover, and refrigerate overnight.
5. To prepare the compote, combine all berries in saucepan over high heat. Cook for 2 to 3 minutes, stirring.
6. Add red wine and sugar. Cook, stirring, for another 5 minutes until a syrup begins to form. Lower heat and simmer.
7. Continue to cook and stir until fruit is completely cooked but has not yet fallen apart. Take off heat and cool in refrigerator.
8. Serve custard with compote spooned over it.