Panna Cotta is a traditional dessert from Piemonte, in the North of Italy. Fresh, creamy and tasty it is the ideal treat to enjoy with family and friends on a warm summer evening.
Below you can find the recipe for our favourite panna cotta version with our fresh blueberries and a homemade blueberry compote. Delicious also paired with other redberries or caramel.
Ingredients (6 single portions):
200g fresh blueberries
400g double cream or Italian cream for desserts (panna per dolci)
1 teaspoon vanilla extract
80g caster sugar
Place the gelatine in a bowl with cold water and soak for 5 minutes.
Pour the milk, cream, sugar and vanilla in a small saucepan on a low heat. Simmer for 15 minutes, stirring every so often. Take it off the heat and add the gelatine, carefully dried. Stir to create a smooth mixture. Pour the mixture in single-portion ramekins and place them in the fridge to rest for 4 to 6 hours.
For the bluberry compote: place half the quantity of blueberries in a small saucepan, add some sugar and a squeeze of lemon. Cook on low heat until simmering.
To serve, turn the ramekins upsidedown on a dessert plate. Add the fruit compote on each panna cotta and garnish with fresh blueberries.