Covid-19 has been hitting our lives for more than 1.5 years. Dining and activities outside home are limited and controlled. Maximum 4 people can gather. As such, reunion with our secondary teacher and school mates take place mostly at our teacher’s home, Mrs Kwok. She is from Shanghai, both an elegant lady and a fabulous cook. I hope that she remains healthy and can meet us for many years to come.
For Panna Cotta
12g Gelatin leaf
1.2 tsp Vanilla extract
For Blueberry Compote:
600g Fresh blueberry
6g Gelatin leaf
2.5 tbsp Water
Take a bowl of very cold water and soak the gelatin leaves. Leave it for 5 to 10 minutes until the gelatin is soft but too soft which will be difficult to handle.
To serve your tilted panna cotta, take 10 serving glasses of size about 150 ml each and make them stand on a baking pan at a tilted position with blue tag.
Pour the milk and cream in a sauce pan, add sugar and vanilla extract to them.
Heat the milk & heavy cream mixture over medium heat and stir continuously to dissolve the sugar. As soon as the milk comes to a light simmer, add the soaked gelatin leaves.
Try to squeeze out the cold water from the gelatin sheets and drop them into the hot mixture stirring at the same time with a wire whisk.
Switch off the flame after the sugar has dissolved.
Pour the panna cotta mixture into the tilted serving glasses and do not disturb the glasses after that. Let it cool on its own for about an hour. Then chill them in refrigerator for a few hours or until completely set.
Put the blueberries in a saucepan and add sugar & 2.5 tablespoons of water to it. Place the saucepan on medium heat. Mash the blueberries with a potato mash. Stir the mixture and let the liquid come to a simmer. Stir until the sugar dissolves completely and blueberries turn soft and mushy.
Once the sugar is dissolved, remove the saucepan from heat blend the blueberries until smooth. You will get a blueberry sauce of thin consistency.
Strain the blueberry sauce using a coarse sieve for a velvety smooth texture.
Pour the blueberry sauce back into the saucepan and place on medium heat.
As soon as it comes to a simmer, drop the squeezed-out gelatin leaves into the blueberry sauce and stir using a spatula until the gelatin dissolves completely. Remove from heat.
Take the panna cotta glasses out from refrigerator and let them sit at room temperature for 30 minutes. If you pour the hot blueberry compote into the chilled glass immediately, the glasses may break. So, wait for the compote to cool down a bit and the glasses to come up to a little higher temperature.
You can make the glasses stand straight as by this time, the panna cotta should have completely set and will retain the angular shape. Then carefully pour the blueberry compote into the glasses on top of the panna cotta.
Put the glasses back into the refrigerator for 6 to 8 hours so that the blueberry compote also sets lightly. The blueberry compote will not be as stiff as the panna cotta; it will have a wobbly texture and that’s exactly what you want. The creamy moussey texture of panna cotta is best complemented by the velvety smooth blueberry sauce which is slightly liquid in texture.
Garnish with some fresh mint leaves on top and serve the individual blueberry panna cotta chilled. Enjoy!