Panna Cotta with Blueberries
by Editorial Staff
Panna cotta with blueberries is an amazing Italian dessert, perfect for the summer season. The delicious creamy base goes well with slightly sour blueberry jam and spicy mint.
Ingredients
- Blueberries – 110 g
- Cream (from 33%) – 200 ml
- Vanilla sugar – 23 g
- Sugar – 45 g
- Powdered sugar – 55 g
- Gelatin (food) – 25 g
- Mint – for decoration
How to make blueberry panna cotta:
Directions
- We dilute the gelatin (according to the instructions on the package) with warm water, warm it up in a water bath – stir thoroughly, excluding the formation of lumps.
- Pour the high-fat cream into a saucepan, add vanilla sugar and granulated sugar, heat over medium heat without boiling.
- Combine cream and gelatin – you need half a glass of diluted gelatin for 200 ml of cream, mix thoroughly.
- Pour into tall glasses, filling them more than half, cool. We leave the panna cotta in the refrigerator (temperature +3 degrees) for 1.5 to 2 hours.
- Season the blueberries with powdered sugar.
- Heat the berries in a saucepan until they are poised. Cool it down.
- We take the glasses out of the refrigerator, turn them over, wait a few minutes for the jelly to sink.
- Spread the steamed blueberries around in a small layer, layout the fresh berries in the center, decorate with mint, and sprinkle the panna cotta with blueberries with powdered sugar.
- Re-refrigerate for 5 minutes. Serve blueberry panna cotta with your favorite drink!
Bon Appetit!
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