Blueberry Panna Cotta

Blueberry panna cotta

10.5g gelatin
1 cup cream
3/4 cup buttermilk
90g sugar

Blueberry syrup
120g sugar
1/2 teaspoon vanilla essence
125g blueberries

blueberry panna cotta1

Bloom the gelatin with ice water

Blueberry syrup

Place sugar, vanilla essence and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring until sugar dissolves (don’t boil). Bring to the boil. Reduce heat to low. Simmer until slightly thickened.

Add blueberries. Simmer until berries start to collapse. Remove from heat. Cool for 10 minutes.

Lightly grease four 1/2 cup-capacity moulds. Strain 1/3 cup blueberry syrup into a jug. Stir in 0.5g gelatin. OR up to 4g gelatin if jelly form is expected.

Whisk until gelatine dissolves. Pour syrup between prepared moulds. Cover with plastic wrap. Refrigerate for 1 hour or until set.

Pour remaining syrup into a bowl. Cover and refrigerate until ready to serve.

Panna Cotta

Place cream, buttermilk and sugar in a saucepan over medium-low heat. Cook, stirring, for 6 to 8 minutes or until almost simmering (don’t boil). Pour into a heatproof bowl. Mix in the remaining gelatin. Set aside for 15 minutes to cool.

Pour buttermilk mixture into each mould. Cover with plastic wrap. Refrigerate for 4 hours or until set.

Carefully run a round-bladed knife around edge of each panna cotta. Turn moulds out onto plates. Spoon over reserved syrup. Serve.

Blueberry panna cotta2

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