VANilla Panacotta with Mulberry Compote


What can be better than Cooking with Friends?? What can be better than cooking with friends who love cooking as much as you do?? ‘Cooking with Friends’ is a very very small and close knit group who have come together because of food, photography and cooking. We do a theme based cooking every month and share it on our page. A lot of discussion goes into deciding the theme… We all finally agree to one and present our dishes..

This months theme was ‘unfamiliar vegetable or fruit’. Something that we have never used in cooking.

I was in delhi a couple of weeks back and How could i not pick up MULBERRY. Unbelievably sweet beeries… 

I wanted to keep the fresh berries as fresh and as untouched as possible. So making a coulis was out of question. So the dishes that came to my mind was either a Tart or a Panacotta. I went ahead with Panacotta.


VANilla Panacotta with Mulberry Compote!!!  

1 cup – Fresh cream ( i used Amul)
1/2 cup – Milk, whole milk preferably
1/4 cup sugar
1/2 tbsp – Gelatin powder
1 tbsp – Ice cold water
1 tsp – Vanilla extract

For the Compote

1 cup – Mulberries

1 tbsp – Sugar

1 tbsp – Red Wine

And handful of mulberries to top it up.



For the Panacotta 

In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.

Keep the saucepan with milk on a low flame. Add cream and heat it stirring occasionally, so that the cream doesnt stick to the bottom. Let it not boil.
Add sugar and gelatin and stir. Keep the flame still low. Heat the milk till the sugar and gelatin dissolves. If you rub the milk inbetween your fingers, you shouldnt feel the gelatin or sugar grains.
Once the sugar and gelatin is dissolved, strain the mixture into a pouring jug. Divide the liquid into the prepared glasses.

Leave it out on a platform for half an hour and then place it in the refrigerator overnight.


For the Compote

In a bowl mash mulberries and sugar well. Add the wine, cover the bowl and set it aside for 1/2 hour to 1 hour. Strain it  

Remove the glasses from the refrigerator,pour the compote over it and generously top it up with more mulberries.  


Like I mentioned above, this blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out.

Meanwhile, check out what the others in the group have come up with this month.


2 thoughts on “VANilla Panacotta with Mulberry Compote

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