Panna Cotta is probably one of the simplest desserts to make. It’s nothing more than heating cream and sugar and stirring in some “bloomed” gelatin to set the mixture. There are many variations to the basic Panna Cotta and, today, I am sharing my recipe for a divine Blueberry Panna Cotta.
I won’t go into a lot of detail about making Panna Cotta in this post as I have already written extensively about it in the post that contains my basic Panna Cotta recipe. So, if you are unfamiliar with the dessert, or have never made it, I recommend taking a read of that post before making this Blueberry Panna Cotta. Click here to take you to the original Panna Cotta post.
In this recipe, I am using highbush blueberries and, since the blueberries will be cooked and puréed before being added to the cooked cream, either fresh or frozen berries can be used which makes this a dessert that can be made either when fresh local blueberries are in season or from ones stashed away in the freezer.
So, begin by cooking the blueberries until they are softened then use an immersion blender to purée them. I recommend the use of an immersion blender for this as the amount of blueberries is small and they would not purée well in a large blender.
Use cream for the majority of the dairy in this recipe – Panna Cotta translated into English means “cooked cream” so it wouldn’t be cooked cream without using cream! There is a portion of the ingredients that calls for whole milk (never fat reduced in this recipe) but 10%M.F. or 18%M.F. can be substituted for the 2/3 cup of whole milk to make the dessert even richer.
I recommend using caster sugar which is known by a host of other names, including instant dissolving sugar and berry sugar. This is a very finely ground sugar and is perfect for desserts like this one where a super silky smooth texture is desired.
Never boil the dairy and sugar for Panna Cotta – bring it to the steaming point which is just before it is ready to boil. Remove the mixture from the heat and whisk in the “bloomed” gelatine until it is well blended and completed dissolved. Whisk in the blueberry purée until well blended. Whisk in the vanilla and then pass mixture through a fine wire mesh sieve to remove any remaining bits of solids and tiny blueberry seeds. Pour mixture into individual serving dishes – e.g., ramekins, liqueur glasses, molds, glass dessert pedestal dishes, crème brulé dishes, etc. Let Panna Cotta sit at room temperature for 30 minutes then cover each dish tightly with plastic cling wrap and refrigerate: Four (4) hours for dishes in which the dessert will be served and at least six (6) hours for dishes from which the Panna Cotta will be unmolded onto a plate.
Serve the Blueberry Panna Cotta chilled. Top with a rich Blueberry Sauce (recipe below) or simply with fresh blueberries and perhaps a dollop of whipped cream as shown in photo above.
Panna Cotta will keep, covered, in the refrigerator for up to three days. Do not put any sauce or whipped cream on the Panna Cotta until serving time.
Blueberry Panna Cotta
Ingredients:
7 oz (198g) highbush blueberries (fresh or frozen)
2 tbsp lemon juice
1 1/3 cups whipping cream (35% – 36%M.F.) (no substitute)
2/3 cup whole milk (or 10%M.F. half-and-half or 18%M.F. coffee cream/table cream)
6 tbsp caster sugar (aka instant dissolving or berry sugar)
1¼ tsp pure vanilla extract
1 – 7g (¼ oz) package (apx. 2½ tsp) unflavored powdered/granulated gelatine
2 tbsp cold water
Method:
In small, heavy-bottomed saucepan, cook the blueberries and lemon juice over medium heat until berries have softened and broken down, about 6-8 minutes. Stir frequently and reduce heat slightly if necessary to prevent scorching. Remove from heat and let cool slightly. Using an immersion blender, purée mixture until smooth. Pass mixture through fine wire mesh sieve to strain and remove any solids and tiny seeds. Set aside.
Combine the whipping cream, milk, and sugar in a heavy-bottomed saucepan. Heat, over medium heat, stirring constantly, until mixture is steaming hot. Bring it almost to the boiling point but do not boil.
While the dairy and sugar mixture is heating, place 2 tablespoons of cold water in small prep bowl and sprinkle the gelatine on top. Let gelatine “bloom” for 4-5 minutes, until it is softened and moistened.
Remove heated mixture from stove and whisk in the softened gelatine until it is completely melted and dissolved. Whisk in the blueberry purée until well blended followed by the vanilla. Strain mixture through fine wire mesh sieve to remove any stray solids that may remain. Evenly distribute the mixture between four to six individual-sized ramekins, molds, or serving dishes of choice. Let stand at room temperature for about 30 minutes then cover each individual Panna Cotta tightly with plastic cling wrap and refrigerate for at least four (4) hours to set for serving dishes or six (6) hours for Panna Cotta that is to be unmolded and plated.
If unmolding the Panna Cotta, lightly oil the ramekins or molds and wipe out any excess oil with a paper towel. To unmold Panna Cotta, dip dish in bowl of hot water for 12-15 seconds, then run the tip of a thin, flat-bladed knife around the top edge of each Panna Cotta and invert the dish on to a plate, giving the plate and mold a slight shake, or jerk, to loosen the Panna Cotta. If it does not unmold, repeat the procedure of dipping the mold in hot water, but at 5 second intervals.
Serve the Panna Cotta cold. If desired, at time of serving, add a dollop of chilled Blueberry Sauce (recipe below) or top with fresh blueberries and a spoonful of whipped cream.
Yield: Apx. 4 – 6 servings (depending on size of individual serving dishes used)
Blueberry Sauce
Ingredients:
7 oz (198g) highbush blueberries (fresh or frozen)
3 tbsp granulated sugar
⅛ tsp cinnamon
Pinch salt
¾ tsp grated orange rind
1½ tsp lemon juice
2½ tbsp orange juice
Scant 1 tbsp cornstarch
1 tbsp maple syrup
½ tsp vanilla
Method:
In medium-sized heavy bottomed saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then immediately reduce heat to medium-low to low and cook until blueberries have softened, approximately 5 minutes, stirring frequently.
Whisk cornstarch and the remaining half of the orange juice together until smooth.
Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 3-5 minutes or until sauce is of desired thickness.
Remove from heat and stir in maple syrup and vanilla.
Store blueberry sauce in tightly closed container in refrigerator for up to 1 week or freeze for longer storage.
Yield: Apx. 1 cup
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Blueberry Panna Cotta
This Blueberry Panna Cotta is sublimely silky smooth. Serve chilled topped with blueberry sauce, fresh blueberries, and/or a dollop of whipped cream.
Ingredients
- 7 oz (198g) highbush blueberries (fresh or frozen)
- 2 tbsp lemon juice
- 1 1/3 cups whipping cream (35% - 36%M.F.) (no substitute)
- 2/3 cup whole milk (or 10%M.F. half-and-half or 18%M.F. coffee cream/table cream)
- 6 tbsp caster sugar (aka instant dissolving or berry sugar)
- 1¼ tsp pure vanilla extract
- 1 – 7g (¼ oz) package (apx. 2½ tsp) unflavored powdered/granulated gelatine
- 2 tbsp cold water
Instructions
- In small, heavy-bottomed saucepan, cook the blueberries and lemon juice over medium heat until berries have softened and broken down, about 6-8 minutes. Stir frequently and reduce heat slightly if necessary to prevent scorching. Remove from heat and let cool slightly. Using an immersion blender, purée mixture until smooth. Pass mixture through fine wire mesh sieve to strain and remove any solids and tiny seeds. Set aside.
- Combine the whipping cream, milk, and sugar in a heavy-bottomed saucepan. Heat, over medium heat, stirring constantly, until mixture is steaming hot. Bring it almost to the boiling point but do not boil.
- While the dairy and sugar mixture is heating, place 2 tablespoons of cold water in small prep bowl and sprinkle the gelatine on top. Let gelatine “bloom” for 4-5 minutes, until it is softened and moistened.
- Remove heated mixture from stove and whisk in the softened gelatine until it is completely melted and dissolved. Whisk in the blueberry purée until well blended followed by the vanilla. Strain mixture through fine wire mesh sieve to remove any stray solids that may remain. Evenly distribute the mixture between four to six individual-sized ramekins, molds, or serving dishes of choice. Let stand at room temperature for about 30 minutes then cover each individual Panna Cotta tightly with plastic cling wrap and refrigerate for at least four (4) hours to set for serving dishes or six (6) hours for Panna Cotta that is to be unmolded and plated.
- If unmolding the Panna Cotta, lightly oil the ramekins or molds and wipe out any excess oil with a paper towel. To unmold Panna Cotta, dip dish in bowl of hot water for 12-15 seconds, then run the tip of a thin, flat-bladed knife around the top edge of each Panna Cotta and invert the dish on to a plate, giving the plate and mold a slight shake, or jerk, to loosen the Panna Cotta. If it does not unmold, repeat the procedure of dipping the mold in hot water, but at 5 second intervals.
- Serve the Panna Cotta cold. If desired, at time of serving, add a dollop of chilled Blueberry Sauce (recipe below) or top with fresh blueberries and a spoonful of whipped cream.
Recipe Notes
Yield: Apx. 4 - 6 servings (depending on size of individual serving dishes used)
[Copyright My Island Bistro Kitchen]
Blueberry Sauce
Ingredients
- 7 oz (198g) highbush blueberries (fresh or frozen)
- 3 tbsp granulated sugar
- ⅛ tsp cinnamon
- Pinch salt
- ¾ tsp grated orange rind
- 1½ tsp lemon juice
- 2½ tbsp orange juice
- Scant 1 tbsp cornstarch
- 1 tbsp maple syrup
- ½ tsp vanilla
Instructions
- In medium-sized heavy bottomed saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice. Cook over medium-high heat just until mixture starts to boil then immediately reduce heat to medium-low to low and cook until blueberries have softened, approximately 5 minutes, stirring frequently.
- Whisk cornstarch and the remaining half of the orange juice together until smooth.
- Add about 2 tsp of the hot berry mixture to the cornstarch to temper it. Add the warm cornstarch mixture to the blueberries and stir gently to blend. Simmer, stirring frequently, for 3-5 minutes or until sauce is of desired thickness.
- Remove from heat and stir in maple syrup and vanilla.
- Store blueberry sauce in tightly closed container in refrigerator for up to 1 week or freeze for longer storage.
Recipe Notes
Yield: Apx. 1 cup
[Copyright My Island Bistro Kitchen]
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