Blueberry Panna Cotta

Blueberry Panna Cotta

What you need:

3 teaspoons powdered gelatine
1 cup thickened cream
3/4 cup buttermilk
1/4 cup caster sugar

Blueberry syrup

2/3 cup caster sugar
1/2 teaspoon vanilla bean paste
125g blueberries

What to do:

  • Make blueberry syrup Place sugar, vanilla paste and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add blueberries. Simmer for 3 minutes or until berries start to collapse. Remove from heat. Cool for 10 minutes.
  • Lightly grease four 1/2 cup-capacity moulds. Strain 1/3 cup blueberry syrup into a jug. Sprinkle over 1 teaspoon gelatine. Whisk until gelatine dissolves. Pour syrup between prepared moulds. Cover with plastic wrap. Refrigerate for 1 hour or until set. Pour remaining syrup into a bowl. Cover and refrigerate until ready to serve.
  • Place cream, buttermilk and sugar in a saucepan over medium-low heat. Cook, stirring, for 6 to 8 minutes or until almost simmering (don't boil). Pour into a heatproof bowl. Sprinkle over remaining gelatine. Whisk to dissolve gelatine. Set aside for 15 minutes to cool.
  • Carefully pour buttermilk mixture, over the back of a metal teaspoon, into each mould. Cover with plastic wrap. Refrigerate for 4 hours or until set.
  • Serve as desired.


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