That purple hue I love so much…
Returning from the Po Valley, with my basket full of blueberries, I couldn’t miss out on a dessert I adore (Alas, I am on a perpetual diet and can only taste it)
I chose the blueberry panna cotta. It enhances color and flavor.
The cultivation of blueberries throughout the area is amazing, the fruits are wonderful…
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
I use fresh seasonal fruit. Add the ingredients for decoration. Your choice.
- 4 cups blueberries (Also frozen)
- 2 cups whipping cream
- 1 cup sugar
- gelatin sheets
Tools
- Pots
- Molds
Steps
A very simple dessert to prepare. Pleasant in effect and colors.
The first step is to soften the gelatin sheets in a little cold water.
Combine the sugar and blueberries in a pot and cook over low heat until the sugar dissolves. About ten minutes, keeping them as whole as possible.
Blueberries for decoration
Heat the cream in a pot and add the softened and squeezed gelatin
After bringing it almost to a boil, strain the mixture and add to the blueberries.
Mix well and place in a dish lined with plastic wrap or individual molds
I used a dish. Let it rest overnight. Or at least until fully set. Then unmold and decorate. My blueberry panna cotta is ready!
Decoration
Slice result.
I decorated with almond flakes, caramel, and frosted fresh blueberries. Store in the refrigerator.
