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Blueberry Panna Cotta

A creamy, sweet dessert topped with juicy blueberries, perfect for family gatherings or as an elegant treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Blueberry Sauce
  • 250 g fresh blueberries
  • 60 g sugar
  • 1/2 Juice of one lemon Juice of half a lemon
For the Panna Cotta
  • 3 sheets neutral gelatin (approximately 4.5g per sheet)
  • 100 ml milk
  • 300 ml liquid cream
  • 150 ml whipping cream
  • 2 tablespoons powdered sugar
  • Blueberries for decorating Blueberries for decorating
  • Fresh mint leaves for decorating Fresh mint leaves for decorating

Method
 

Prepare Blueberry Sauce
  1. In a saucepan, combine the blueberries, lemon juice, and sugar. Bring to a gentle boil.
  2. Remove from heat and blend the mixture until smooth. Strain to remove skins and seeds.
Prepare Panna Cotta Mixture
  1. Soak gelatin sheets in cold water for about 5 minutes.
  2. Return blended blueberry cream to heat and stir in milk and liquid cream, simmering gently.
  3. Add soaked gelatin to the warm mixture, remove from heat, and mix thoroughly.
Chill Panna Cotta
  1. Distribute the mixture into small glasses, filling them two-thirds full.
  2. Allow to cool at room temperature before refrigerating for at least 4 hours to set.
Serve
  1. Whip the cold whipping cream with powdered sugar until thick.
  2. Pipe the whipped cream on top of the set panna cotta.
  3. Garnish with fresh blueberries and mint leaves before serving.

Notes

For variations, swap blueberries with raspberries or strawberries. You can also infuse the cream with vanilla or lemon zest for enhanced flavor. Leftovers can be covered and stored in the refrigerator for up to 2 days.