Panna cotta with blueberries
(2)
3 hours 10 min
Panna cotta is a classic Italian dessert that is simple to prepare and can be served alone or accompanied by everything from fruit to caramel, syrups, or melted chocolate, to name just a few. This recipe calls for fresh blueberries and blueberry compote.
Deborah Lo Scalzo
12 people made this
Ingredients
Serves: 4
- 6 sheets gelatine
- 1L double cream
- 70g caster sugar
- 1 vanilla pod
- 50g fresh blueberries
- blueberry compote
Method
Prep:20min ›
Cook:20min ›
Extra time:2hr30min cooling ›
Ready in:3hr10min
- Soak the gelatine in cold water. After they are softened, take them out of the water and squeeze out the excess water. In a pan, heat up the cream with the sugar, vanilla pod and the gelatine.
- When the gelatine is completed melted, remove the vanilla pod and continue cooking for another 2 minutes.
- Remove the cream from the heat and pour it into 6 individual moulds used for creme caramel. Let the cream cool down and then place them in the refrigerator for a few hours until the cream sets.
- When the cream is ready to be served, immerse the bottom of the moulds in hot water for a few seconds, unmould the panna cotta and place them on individual dessert plates.
- Wash some blueberries, dry them and then place them on the individual plates with the cream. Add a small spoonful of blueberrry compote and serve straightaway.
