Ingredients
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Wild Blueberry Panna Cotta Recipe
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/2 tsp powdered gelatin
- 3 tbsp cold water
- 1 cup wild blueberries (fresh or frozen)
- 2 tbsp lemon juice
Instructions
- Prepare the Blueberry Mixture:
- In a small saucepan, combine the wild blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 5-7 minutes.
- Use a blender or immersion blender to puree the blueberry mixture until smooth. If desired, strain the puree through a fine-mesh sieve to remove the skins for a smoother texture. Set aside.
- Prepare the Gelatin:
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
- Prepare the Cream Mixture:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- Remove the saucepan from heat and stir in the vanilla extract and the prepared blueberry puree.
- Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved.
- Set the Panna Cotta:
- Pour the mixture into six ramekins or serving glasses. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
- Serve:
- Once the panna cotta is set, you can garnish each serving with a few fresh blueberries, a sprig of mint, or a light dusting of powdered sugar if desired.
- Category: desserts, recipes