Vanilla Bean Panna Cotta with Bluberry Compote

Last week we celebrated our 22nd wedding anniversary so making dessert was inevitable for me. I love to make desserts for any occasion and share with family and friends.  Panna cotta is one of my favorite Italian desserts. It is made with cream, sugar and gelatin or agar agar and sweetened with sugar. It is a blank canvas meaning to say any flavor can be infused to the mixture. 

I usually have vanilla beans in my pantry so thought of using the beans as flavoring. On a recent trip to the grocery store also got some blueberries which were very sour. No takers for the sour berries except Hubby. Niki and I only like sweet fruits. Hence made blueberry compote to serve with panna cotta.

The sweetness of vanilla and cream mixture and the slightly tart blueberry compote was indeed a treat. Traditionally gelatin is used to set the dessert. Vegans and vegetarians can use agar agar or plant based gelatin in place of regular gelatin. It is a decadent dessert and looks great when served in shot glasses or ramekins or small dishes.



Eight  4 oz shot glasses

Prep Time

5  minutes

Cook Time

10-12 minutes

Total Time

15-20 minutes



For Panna Cotta:

  • 1 cup milk
  • 1 cup heavy cream
  • 5 tbsp sugar
  • 2 tsp gelatin or agar agar powder
  • 1 vanilla pod
  • ¼ tsp vanilla extract

For Compote:

  • ¾ cup blueberries
  • 2-4 tbsp sugar
  • 2 tsp honey
  • 2 tsp lemon juice

Mix all the ingredients for compote and cook for about 5 minutes until the fruit is slightly mushy. Let it cool.


Step 1
Combine milk and gelatin or agar agar powder and add to a pan.

Step 2
Mix well and cook on medium flame.

Step 3
Split the vanilla bean lengthwise and scrape the seeds.

Step 4
After 2 minutes add heavy cream, vanilla beans and sugar. Mix well.

Step 5 
Heat the mixture for 5 minutes. Make sure to not boil the milk cream mixture.

Step 6
Cool slightly and pour into ramekins or shot glasses. Refrigerate for 4-6 hours or overnight.

Step 7
Before serving add a spoon of the blueberry compote on top and serve.

Notes: The quantity of sugar used in the compote can be increased or decreased depending on the tartness of the berries.

To  serve on a plate, slightly loosens the edges with a butter knife and place in a bowl of warm water for a few seconds and invert the panna cotta on the serving plate.



  1. Justin

    Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t
    mind me asking what theme you’re using? (and don’t mind if I steal it?

    I just launched my site –also built in wordpress like yours– but the theme slows
    (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for “royal cbd”
    on Google (would appreciate any feedback) – it’s still in the works.

    Keep up the good work– and hope you all take care of yourself
    during the coronavirus scare!

    • Fusion Kitchen Tales

      Thank you for the kind words! I am not sure of the theme of my blog as I hired someone to do my site.
      Most likely it is a custom design based on my preference.

  2. Justin

    I don’t typically comment on posts, but as a long time reader I thought I’d drop
    in and wish you all the best during these troubling times.

    From all of us at Royal CBD, I hope you stay well with the COVID19 pandemic progressing at an alarming rate.

    Justin Hamilton
    Royal CBD

  3. Veena

    Panna cotta is Rheas all time favorite dessert. Tried it couple of times with different recipes but always failed. I believe , don’t know the perfect way to use agar agar . Will definitely try your version

    • Fusion Kitchen Tales

      sure try it, if you have any questions feel free to ask me. good luck!

  4. Harold

    Wow, marvelous blog layout! How long have you been blogging for?
    you made blogging look easy. The overall look of your website
    is magnificent, as well as the content!

    • Fusion Kitchen Tales

      Thank you for the generous comments!! I have been blogging for over 8 months now.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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