Thursday, 28 May 2015

Blueberry Panna Cotta

Blueberry Panna Cotta
(serves 4)

1/3 cup milk
1 1/2 tsp gelatin
1 1/2 cup heavy or thickened cream
2 Tbsp castor sugar
1 tsp vanilla extract

Blueberry syrup
1/2 cup frozen blueberries
1 1/2 tsp sugar
1/4 cup water


1) Pour the milk in a small bowl and sprinkle over with the gelatin. Set aside.

2) Combine the heavy cream and sugar in a small saucepan and bring to a low simmer over low heat. 

3) Pour in the prepared gelatin and milk, stirring well until completely dissolved. Stirring constantly, continue to cook for another minute.

4) Remove from heat and stir in the vanilla extract.

4) Fill the moulds with the mixture and leave to cool to room temperature. Chill in the fridge for at least 3 hours.

5) To prepare blueberry syrup, place blueberries, sugar and water in a small saucepan and bring to a boil. Reduce the heat and let it cook for another 2-3 minutes. Leave to cool.

6) To serve, scoop the cooled blueberry sauce onto the firmed panna cotta.

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