A super easy blueberry panna cotta recipe, you only need a blender! This recipe is fresh, colorful, and a perfect summer dessert.
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About this recipe
Easy and quick recipe for a blueberry panna cotta. It’s super simple to make, you only need a few ingredients and a blender. Very similar to this amazing peach and yogurt trifle.
This naturally gluten-free dessert is perfect for any time of the day, not only as dessert. You can make the panna cotta in advance and end it up with fresh fruits at the moment of serving.
Ingredients
The main ingredients of this recipe are:
- Yogurt: full-fat vanilla yogurt for best results, don´t swap for a low-in-fat one.
- Blueberries: fresh blueberries.
- Cream: heavy cream.
- Sugar: white granulated sugar.
- Unflavored Gelatin: it will give you the consistency of flan.
How to make blueberry panna cotta
Blend the blueberries with the yogurt and sugar until everything is mixed. Place the mixture in a medium bowl.
In a tiny bowl hydrate the gelatin with the water and then heat it for 10 seconds in the microwave. Add to preparation.
In a medium bowl beat the cream until medium peaks, when the whisk is separated from the cream, it falls slowly and allows the formation of soft peaks (not hard or firm). Add to the blueberry mixture with gentle movements until it comes together.
Strain the mixture and fill in the glass cups, jars, or individual ramekins (1/2 cup ramekins), It’s very important to strain the mixture so that there are no lumps or pieces of gelatin.
Let chill ramekins covered in the fridge for at least 4 hours, best overnight.
Serve blueberry panna cotta with fresh strawberries and blueberries.
If you make panna cottas in individual ramekins, dip one ramekin at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
Variations and serving ideas
- Yogurt: you can use vanilla yogurt or strawberry yogurt.
- Blueberries: you can replace the blueberries with fresh strawberries.
- Topping: use the fruit you prefer, berries, strawberries, plums, and so on. You can also use whipped cream, but it’s a bit redundant, or fruit sauce/ compote.
- Granola: add granola, or dried fruit, looks very good, super rich, and crunchy!
- Dish: serve panna cotta in glass cups, jars, or individual ramekins (1/2 cup ramekins). Is the best in glass or individual ramekins because you can see the colorful dessert.
Storing
You can make the blueberry panna cotta in advance, store it covered in the fridge, and end it up with fresh fruits at the moment of serving.
Keep leftovers covered in plastic wrap in the fridge for up to 3 days. Is best to separate the fruit from the custard.
For more related recipes
- Chocolate mango mousse (quick and easy)
- Fruit tart (full of blueberries)
- Strawberry panna cotta (fresh and creamy)
- Peach, yogurt, and almond trifle (easy glass dessert)
- Lemon posset (easy glass dessert with shortbread cookie)
Easy Blueberry Panna Cotta Recipe
Ingredients
- 300 gr blueberries (about 2 cups)
- 1/3 cup granulated sugar
- 1 cup strawberry yogurt (240gr)
- 2/3 cup cream (150gr)
- 0,35 ounce powdered gelatin (10gr)
- 57 gr water
Instructions
- Blend the blueberries with the yogurt and sugar until everything is mixed. Place the mixture in a medium bowl.
- In a tiny bowl hydrate the gelatin with the water and then heat it for 10 seconds in the microwave. Add to preparation.
- In a medium bowl beat the cream until medium peaks, when the whisk is separated from the cream, it falls slowly and allows the formation of soft peaks (not hard or firm). Add to the blueberry mixture with gentle movements until it comes together.
- Strain the mixture and fill in the glass cups, jars, or individual ramekins (1/2 cup ramekins), It's very important to strain the mixture so that there are no lumps or pieces of gelatin.
- Let chill ramekins covered in the fridge for at least 4 hours, best overnight.
- Serve blueberry panna cotta with fresh strawberries and blueberries.
Notes
- You can make the blueberry panna cotta in advance, store it covered in the fridge, and end it up with fresh fruits at the moment of serving.
- Keep leftovers covered in plastic wrap in the fridge for up to 3 days. Is best to separate the fruit from the custard.
- If you make panna cotta in individual ramekins, dip one ramekin at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
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