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
- 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.
- Pour gelatin with 60 ml of cold milk, mix well and leave for 10-15 minutes to swell.
- Pour the remaining milk into a saucepan, add cream and sugar.
- Put the saucepan over medium heat and, stirring constantly with a whisk, bring the milk mixture to a boil, but do not boil!
- 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.
- Punch blueberries with a blender until smooth.
- Add the blueberry puree to the milk mass and mix well with a whisk until smooth.
- 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.
- 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.
- Cooking vanilla panna cotta. Pour gelatin with 60 ml of cold milk, mix well and leave for 10-15 minutes to swell.
- Pour the remaining milk into a saucepan, add cream and sugar.
- Put the saucepan over medium heat and, stirring constantly, bring the creamy milk mixture to a boil, but do not boil!
- Remove the saucepan from the heat and cool the milk mixture a little, to about 60 ° C.
- Add vanilla extract, swollen gelatin to the slightly cooled milk mixture and mix well until the gelatin is completely dissolved.
- Then we leave the milk mixture on the table and cool it to room temperature.
- 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.
- Then pour the cooled vanilla mass into glasses.
- We put the dessert in the refrigerator for 2-3 hours or until it solidifies.
- 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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