Lemon Myrtle and Vanilla Panna Cotta with Berry Compote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A silky panna cotta infused with aromatic lemon myrtle, served with a tangy berry compote for a modern take on classic Italian dessert. This australian-inspired desserts (gluten free) ready in about 34 minutes layers heavy cream, whole milk, caster sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 4 min Serves 6 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a saucepan, combine cream, milk, sugar, lemon myrtle, and vanilla seeds. Heat over medium heat until sugar dissolves, then simmer 5 minutes. Cool to room temperature, then refrigerate 4 hours until set.
  2. Step 2: In a separate saucepan, cook raspberries, blueberries, sugar, and water over medium heat until berries break down and mixture thickens. Cool completely.
  3. Step 3: Spoon panna cotta into serving glasses, top with berry compote, and garnish with fresh berries and a sprig of lemon myrtle.

Frequently asked questions

How long does Lemon Myrtle and Vanilla Panna Cotta with Berry Compote take to make?

Total time is about 34 minutes (30 min prep + 4 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon Myrtle and Vanilla Panna Cotta with Berry Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon Myrtle and Vanilla Panna Cotta with Berry Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Myrtle and Vanilla Panna Cotta with Berry Compote for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon Myrtle and Vanilla Panna Cotta with Berry Compote gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes