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
Servings
3
Ingredients
Instructions
  1. Place the gelatin in 2 tablespoons (30 ml) cold water for 2 minutes. Dissolve in a microwave or over the stove.
  2. Heat cream, milk and sugar over gentle heat and stir until the sugar dissolves.
  3. Strain the gelatin into the gently boiling cream and switch off heat.
  4. Mix well and pour into small glass containers. Cool.
  5. Set either overnight or for a minimum of 4 hours in the fridge.
  6. Before serving, top with blueberry preserve or stewed fruit.
  7. 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.