Blueberry panna cotta cooked in the microwave — a variation of my MICROWAVE PANNA COTTA that’s very easy and delicious. This spoon dessert is super simple to prepare, and if you love blueberries or berries in general, you can’t miss it — similar to Raspberry panna cotta, because it’s really easy to make and sure to please everyone! Cooking the panna cotta in the microwave instead of on the stove like the classic PANNA COTTA is faster and you won’t dirty small saucepans — just one bowl for the cream and one for the blueberries. Blueberry panna cotta is a fresh, creamy spoon dessert, perfect as an after-dinner dessert or a tasty snack. It’s really simple to make and requires only a few ingredients: heavy cream, blueberries and gelatin. The result is a delicate dessert with a natural violet hue that immediately wins you over visually. Don’t miss the BLUEBERRY MOUSSE and the COLD BLUEBERRY CUP if you’re a fan of blueberry desserts! I’m waiting for you to try it and tell me if you liked it! If you love cold desserts you can also try the DARK CHOCOLATE MOUSSE or the MASCARPONE, CREAM & STRAWBERRY CHEESECAKE. You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 1 2/3 cups heavy cream
- 1 1/3 cups blueberries
- 2/3 cups granulated sugar
- 4 sheets gelatin sheets
Tools
- 6 Molds for panna cotta
Preparation
Fill a shallow plate with cold water.
Soak the gelatin sheets in the cold water.
When they have softened, squeeze them out.
Clean and wash the blueberries and place them in a bowl with 1 tablespoon of the total sugar.
Cook the blueberries in a small saucepan with the sugar for 2 minutes until they break down; alternatively you can place the bowl in the microwave and cook at 1000 W for 2 minutes.
Stir and blend with an immersion blender until smooth and free of lumps.
Place the heavy cream in a saucepan or in a bowl with the remaining sugar.
Heat the cream, on the stove or in the microwave, without letting it boil, then add the blueberry puree.
Stir the mixture to make it homogeneous and finally add the soaked and squeezed gelatin into the warm cream and stir to dissolve it.
Pour the mixture into the panna cotta molds and then place in the fridge for at least 2 hours to chill and set.
Serve the panna cotta cold, accompanied by fresh blueberries or whipped cream.
Do not boil the cream; just let it gently simmer.
Squeeze the gelatin sheets well before adding them to the cream.
Use fresh blueberries for a more intense color.
Storage
Blueberry panna cotta keeps in the fridge for 3 days.
Questions:
Can I use frozen blueberries?
Yes, just cook them for a few minutes first. Let them cool and proceed as in the recipe, blending them before adding to the panna cotta mixture.
How long does panna cotta last in the fridge?
You can store homemade panna cotta in the fridge for about 2-3 days.
