Blueberry Panna Cotta
Panna cotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy and its name literally means "cooked cream," My version is made of cream with a small quantity of added milk. I dissolve the gelatin in a little water. The vanilla panna cotta can be topped with stewed fruit, fresh fruit and also a preserve. Fresh fruit dusted with icing sugar can also be used. I have used blueberries but any other fruit like strawberries, kiwi, mango etc can be used.
| Servings |
| 3 |
|
|
|
|
Panna cotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy and its name literally means "cooked cream," My version is made of cream with a small quantity of added milk. I dissolve the gelatin in a little water. The vanilla panna cotta can be topped with stewed fruit, fresh fruit and also a preserve. Fresh fruit dusted with icing sugar can also be used. I have used blueberries but any other fruit like strawberries, kiwi, mango etc can be used.
|
Ingredients
- 400 ml fresh cream
- 100 ml milk
- 4 tbsp sugar
- 2 tsp gelatin
- 1 tsp vanilla extract
- 1 cup blueberry preserve or fresh stewed fruit
Servings:
Instructions
- Place the gelatin in 2 tablespoons (30 ml) cold water for 2 minutes. Dissolve in a microwave or over the stove.
- Heat cream, milk and sugar over gentle heat and stir until the sugar dissolves.
- Strain the gelatin into the gently boiling cream and switch off heat.
- Mix well and pour into small glass containers. Cool.
- Set either overnight or for a minimum of 4 hours in the fridge.
- Before serving, top with blueberry preserve or stewed fruit.
- If using stewed fruit, cook fruit with sugar and a spoon of corn flour for every cup of fruit until thick. Cool and use as topping.
Recipe Notes
NOTE: If the cream is not very thick/heavy you can use 500 ml of cream instead of adding milk.