Fresh Blueberry Panna Cotta Recipe
A super easy panna cotta recipe, you only need a blender! It's fresh, colorful, and a perfect summer dessert. It's made with fresh blueberries and is delicious. This naturally gluten-free dessert is perfect for any occasion.
Ingredients
- 300 gr blueberries (about 2 cups)
- 1/3 cup granulated sugar
- 1 cup natural yogurt (240g), or vanilla
- 2/3 cup cream (150g)
- 0,35 ounce powdered gelatin (10g)
- 57 g water
Instructions
- Blend the blueberries with the yogurt and sugar. 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 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 covered ramekins 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 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 into the plate and serve with fresh fruits, sauce, or fruit compote.