Blueberry Vanilla Panna Cotta

by Editorial Staff

I propose a recipe for a delicious Italian dessert – blueberry-vanilla panna cotta. The dessert is really delicious, aromatic, and quite easy to prepare. Treat yourself and your loved ones to a delicious and light dessert at the same time!

Servings: 6

Ingredients

For the blueberry layer:

  • Blueberries (frozen or fresh) – 300 g
  • Cream 20-35% – 250 ml
  • Milk 2.5% – 310 ml
  • Gelatin – 10 g
  • Sugar – 75 g

    For the vanilla layer:

  • Cream 33-35% – 250 ml
  • Milk 2.5% – 410 ml
  • Gelatin – 10 g
  • Sugar – 75 g
  • Vanilla extract – 2 teaspoon

    For decoration:

  • Blueberries or blueberries (fresh) – to taste
  • Rosemary (twigs) – to taste

Directions

  1. Cooking blueberry panna cotta. To begin with, prepare six glasses or glasses with a volume of 300 ml. Place the glasses at an angle, for example, in a muffin pan with a paper towel under the bottom of the glasses.
  2. Pour gelatin with 60 ml of cold milk, mix well and leave for 10-15 minutes to swell.
  3. Pour the remaining milk into a saucepan, add cream and sugar.
  4. Put the saucepan over medium heat and, stirring constantly with a whisk, bring the milk mixture to a boil, but do not boil!
  5. Remove the stewpan from heat and cool slightly, to about 60 ° C. Add the swollen gelatin to the slightly cooled milk mixture and mix well until it is completely dissolved.
  6. Punch blueberries with a blender until smooth.
  7. Add the blueberry puree to the milk mass and mix well with a whisk until smooth.
  8. Pour the resulting blueberry mass into a suitable bowl with a spout in order to gently pour the dessert. We pour the blueberry mass into glasses almost to the very edges.
  9. In this form, leave the blueberry panna cotta to cool down to room temperature. Then put the cooled dessert in the refrigerator for 2 hours or until it hardens completely.
  10. Cooking vanilla panna cotta. Pour gelatin with 60 ml of cold milk, mix well and leave for 10-15 minutes to swell.
  11. Pour the remaining milk into a saucepan, add cream and sugar.
  12. Put the saucepan over medium heat and, stirring constantly, bring the creamy milk mixture to a boil, but do not boil!
  13. Remove the saucepan from the heat and cool the milk mixture a little, to about 60 ° C.
  14. Add vanilla extract, swollen gelatin to the slightly cooled milk mixture and mix well until the gelatin is completely dissolved.
  15. Then we leave the milk mixture on the table and cool it to room temperature.
  16. Pour the vanilla mass into a suitable bowl with a spout so that you can pour it gently. We take out the frozen blueberry panna cotta from the refrigerator. We put the glasses vertically on a flat surface.
  17. Then pour the cooled vanilla mass into glasses.
  18. We put the dessert in the refrigerator for 2-3 hours or until it solidifies.
  19. Before serving, garnish the frozen blueberry-vanilla panna cotta with fresh blueberries or blueberries and sprigs of fresh rosemary. This is the beauty we get!

Enjoy your meal!

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