Blueberry Panna Cotta cooked in the microwave, super easy and delicious, an EASY SPOON DESSERT to prepare, and if like me you love blueberries, you can’t miss it because it is really simple to make and will surely please everyone! This blueberry panna cotta is similar in procedure to the Raspberry Panna Cotta, and I cooked it in the microwave using my MICROWAVE PANNA COTTA recipe because it is quicker, and you don’t need to dirty pots, just a bowl for the cream and one for the blueberries. Also, don’t miss the BLUEBERRY MOUSSE and the COLD BLUEBERRY CUP if you are a fan of blueberry desserts! And I look forward to hearing if you liked it!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 1 2/3 cups fresh liquid cream
- 7 oz blueberries
- 2/3 cup sugar
- 4 sheets gelatin
Tools
- 6 Molds for panna cotta
Preparation
Fill a deep dish with cold water.
Soak the gelatin sheets in the cold water.
Once softened, wring them out.
Clean and wash the blueberries, and place them in a bowl with a tablespoon of the total sugar.
Cook the blueberries in the saucepan with the sugar for 2 minutes until they break down, or alternatively, you can put them directly with the bowl in the microwave and cook at 1000 W for 2 minutes.
Stir and blend with an immersion blender to obtain a smooth juice without lumps.
Put the fresh cream in the saucepan or a bowl with the remaining sugar.
Heat the cream, in a saucepan or microwave, without bringing it to a boil, then add the blueberry puree.
Stir the mixture to make it homogeneous, and finally add the soaked and wrung out gelatin into the still hot cream, stirring to dissolve it.
Pour the mixture into the panna cotta molds, then refrigerate for at least 2 hours to cool and set.
Serve the cold panna cotta accompanied by blueberries or whipped cream.
Storage
Blueberry panna cotta can be stored in the fridge for 3 days.
