Courtesy of WaterScapes at Marina Inn at Grande Dunes
1 pound quartered strawberries
2 cups blueberries
2 cups halved blackberries
Sugar as needed
Pinch of salt
3/4 cup orange juice
Panna Cotta:
18 ounces white chocolate
6 cups heavy cream
3 tablespoons sugar
4 tablespoons vanilla extract
9 teaspoons granulated gelatin
Compote: Add all prepared fruit into a medium saucepan. Add sugar enough to generously coat the fruit. Add pinch of salt. Add orange juice and bring to a simmer. Simmer until jammy/syrupy. Keep fruit as whole as possible. Chill and serve as needed.
Panna Cotta: Add chocolate, cream, sugar and vanilla to a medium saucepot and cook until combined, 6 to 7 minutes. Remove from heat, add gelatin and combine completely.
Ladle panna cotta mixture into 6-ounce jars. Place in cooler and chill uncovered for at least 2 hours before serving.
