Blueberry panna cotta, comprising
– blueberry panna cotta,
– fresh blueberries,
– mint leaves.
Materials used
– Pink 3D silicone mould
Ingredients
Panna cotta
✔180g single cream
✔90g puréed blueberries
✔25g caster sugar
✔3g gelatine
Fresh blueberries
Mint leaves
The recipe
For 4 pannas cottas
Blueberry panna cotta
✔180g single cream
✔90g puréed blueberries
✔25g caster sugar
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water.
Pour the single cream, caster sugar and the blended and strained blueberries into your saucepan.
Heat the cream, stirring occasionally.
Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.
Pour into your silicone mould. I didn’t fill my mould right to the top. I used about 60–65g per mould.
Chill until the gelatine has set, then place in the freezer overnight or for at least 6 hours so that you can turn it out properly.
The next day, turn the panna cotta out of the moulds and place them on your serving plate.
Arrange some fresh blueberries (I sweetened them a little) around your panna cotta.
Add a few small mint leaves to add a touch of colour.
Chill for at least 4 hours before serving.
