A delicate blueberry panna cotta with a silky-smooth texture, served with whipped cream and fresh blueberries. It’s my perfect dessert for the weekend :).
Serves 4.
Ingredients for the blueberry panna cotta:
- 200 g wild blueberries or blueberries
- freshly squeezed juice of ½ small lemon
- 60 g sugar
- 300 ml double cream
- 100 ml milk
- 3 teaspoons (9 g) powdered gelatine + 3 tablespoons cold water
To serve:
- 150 ml double cream, chilled
- 1 teaspoon icing sugar
- wild blueberries or blueberries, for decoration
Place the blueberries, lemon juice and sugar into a small saucepan. Bring to the boil, stirring, then remove from the heat and blend until smooth using a hand blender. Pass the purée through a fine sieve to remove the skins.
Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom. Gently heat, stirring, until completely dissolved, or heat briefly in the microwave. Do not let it boil, as this will reduce its setting properties.
In a separate saucepan, heat the double cream and milk until just boiling, then remove from the heat. Stir in the strained blueberry purée, followed by the dissolved gelatine, mixing well until smooth. Leave to cool to room temperature, then place the saucepan in the fridge, stirring occasionally. Once the mixture begins to thicken, divide it evenly between 4 serving bowls. Chill overnight.
The next day, whip the double cream until softly whipped, adding the icing sugar towards the end. Spoon the whipped cream over the panna cotta and decorate with fresh blueberries.
Enjoy!
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