Panna cotta with blueberries

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 sheets Gelatine
  • 1 Vanilla pod
  • 400 g Whipped cream
  • 4-6 Tbsp Sugar
  • 600 g Frozen blueberries
  • 2 TEASPOONS Cornstarch

Directions

  1. 1

    For the panna cotta, soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the cream, 2 tablespoons of sugar, vanilla pulp and vanilla pod to the boil in a saucepan. Simmer for about 5 minutes, remove from heat and cook for about

  2. 2

    Leave to cool for 5 minutes. Remove vanilla pod. Squeeze the gelatine, dissolve in the hot cream. Pour into a rectangular mould (approx. 1 l capacity) or four small moulds (each containing approx. 250 ml).

  3. 3

    Chill for at least 4 hours, preferably overnight.

  4. 4

    Bring half frozen blueberries and 2 tablespoons of sugar to the boil. Simmer for about 5 minutes, then pass through a fine sieve and collect the juice. Stir starch and 2 tbsp. cold water until smooth. Bring blueberry juice to the boil and stir in the starch.

  5. 5

    Simmer the rest of the blueberries for 2-3 minutes. Season to taste with sugar.

  6. 6

    Turn out the panna cotta from the mould and cut into slices. Arrange on the blueberry compote. Serve with vanilla ice cream.

Nutrition Facts

KCAL
430 kcal
CARBS
27 g
FATS
32 g
PROTEINS
5 g