Panna cotta with murtilla compote

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Pana cotta:

  • 2 cups milk
  • 2 cups cream
  • 1/2 cup granulated sugar
  • 1/2 orange (just the peel)
  • 1/2 lemon (just the peel)
  • 1 envelope of gelatin
  • ¼ cup amaretto


  • 1 lb murtilla
  • 5.5 oz sugar
  • 1 tbsp cornstarch
  • 2 tbsp lemon juice


For the panna cotta, soak the gelatin in amaretto. In a pot, heat the cream and milk with the citrus peels, and boil for 5 minutes.

Remove from the heat and allow to cool for half an hour. Then sieve the mixture and return to the pot.

Add the sugar and hydrated gelatin, and heat over low heat, stirring constantly until the sugar and gelatin have completely dissolved. It should have a cream-like mixture.

Turn off the heat and add the vanilla extract. Pour the mixture into individual cups and refrigerate for 4 hours.

It must be well set before adding the compote. For the compote, boil the Chilean guava with sugar in a pot for 5 minutes.

Add the cornstarch dissolved in some water and thicken for 2 minutes, stirring constantly. Remove from the heat and add the lemon juice.

Once cold, add 2 spoonfuls over the panna cotta, and now you can enjoy a soft and creamy dessert.