Blueberry Strawberry Panna Cotta
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Creamy, smooth panna cotta topped with a vibrant mix of fresh blueberries and strawberries, creating a delightful, fruity dessert.
Ingredients
- 500g/18oz Fresh Strawberries
- ¼ Cup Sugar
- 50 ml Water
- 2 Tbls Gelatin powder mixed with 6 tbsp water
- 200g/7oz Blueberries
- ¼ Cup Sugar
- 50ml Water
- 1 Tbls Gelatin powder mixed with 4 tbsp water
- 1 Cup Whole Milk
- 2 Cups Elmlea double cream
- ¼ Cup Sugar
- Teaspoon Vanilla essence
- 1 Tbsp Gelatin powder mixed with 4 tbsp water
Strawberry Layer:
Blueberry Layer:
Panna Cotta:
Method
Put the blueberries in a small pan with the water and sugar. Stirring, simmer over low heat until the sugar is dissolved and the blueberries start to soften.
Remove from heat, puree and pass through a sieve.
Leave to cool slightly before adding the gelatin.
- In a small bowl sprinkle the gelatin over the water. Let it stand for a few minutes until the water absorbs the gelatin. Give it a stir and microwave 10 seconds until the gelatin has dissolved. Leave to cool.
- Stirring continuously add it to the pureed blueberries.
- Pour into your dessert glasses, refrigerate and leave to set for a few hours.
In a small saucepan sprinkle the gelatin over the milk, give it a stir and let it stand for 10 minutes.
Add the sugar to the milk and on low heat stir until the sugar dissolves.
Remove from heat, add the vanilla and pour into the cream stirring quickly.
With a tablespoon slowly pour on to set blueberries.
Refrigerate and leave to set for a few hours.
Enjoy!
Strawberries and Blueberries are made in the same way:
To make the Panna cotta:
Note
- Now make the strawberries the same way you made the blueberries. Refrigerate and leave to set for a few hours before serving.
- Since there are 3 layers and each layer takes a while to set you might want to start the first and second layer a day before serving.