Blueberry Panna Cotta
Blueberry Panna Cotta is a luscious, velvety dessert that’s sure to impress, whether you’re planning a romantic date night or simply want to elevate your after-dinner treat. Its rich, creamy texture paired with the tangy sweetness of blueberries makes this an irresistible finale to any meal. The delicate presentation in wine or martini glasses adds a touch of elegance that guests and loved ones won’t soon forget.
This dessert begins by simmering fresh blueberries with sugar and water until they break down into a thick, syrupy consistency. The mixture is then blended and strained to create a smooth blueberry sauce, which is incorporated into a mixture of heavy cream and sugar. A small amount of gelatin is dissolved into warm cream and added to help the panna cotta set to its signature silky firmness. The mixture is poured into glassware and chilled overnight to allow the magic to happen.
Before serving, the remaining blueberry syrup is spooned gently over the top for an extra burst of fruit flavor and a beautiful visual finish. The balance of creamy richness and berry brightness creates a dessert that looks as good as it tastes. Whether for a special occasion or a refined treat at home, Blueberry Panna Cotta is guaranteed to deliver that “wow” factor.
Be sure to clear out a spot in the fridge for this dessert. This dessert is so yummy. It’s perfect for date night with your someone special or for a special treat after dinner. Your family and friends will be impressed by this dessert.
Ingredients
- 1-quart heavy whipping cream
- 1 package unflavored gelatin
- 2 pints blueberries
- 1 cups sugar, divided
- 1/4 cup water
Directions
- In a non-Teflon quart pan add ¼ cup sugar, ¼ cup of water with the 2 pints of blueberries. Cook over medium heat until the blueberries burst, stirring until it develops a syrup-like consistency (approximately 5-10 minutes). Transfer blueberry mixture to blender or use an immersion stick to liquify. Run contents through a fine strainer reserving blueberry syrup.
- Take ¾ cup of the strained blueberry syrup and add to a 2-quart saucepan. Add in 3 ½ cups of heavy whipping cream, then add in remaining sugar. Take two Tbsps of heavy whipping cream, mix in a small bowl with the packet of gelatin till gelatin has dissolved, then set aside.
- Heat blueberry and whipping cream mixture till it is simmering or just starting to bubble. Remove from heat, and add dissolved gelatin, blending until thoroughly combined.
- Pour into fancy stemware, such as wine or martini glasses (I prefer martini glasses as it provides a nice presentation). Place in refrigerator to set overnight.
- When serving, take remaining blueberry sauce, float or pour a tablespoon over the panna cotta, then serve!
Blueberry Panna Cotta
Materials
- 1 quart heavy whipping cream
- 1 package unflavored gelatin
- 2 pints blueberries
- 1 cup sugar divided
- ¼ cup water
Instructions
- In a non-Teflon quart pan add ¼ cup sugar, ¼ cup of water with the 2 pints of blueberries. Cook over medium heat until the blueberries burst, stirring until it develops a syrup-like consistency (approximately 5-10 minutes). Transfer blueberry mixture to blender or use an immersion stick to liquify. Run contents through a fine strainer reserving blueberry syrup.
- Take ¾ cup of the strained blueberry syrup and add to a 2-quart saucepan. Add in 3 ½ cups of heavy whipping cream, then add in remaining sugar. Take two Tbsp of heavy whipping cream, mix in a small bowl with the packet of gelatin till gelatin has dissolved, then set aside.
- Heat blueberry and whipping cream mixture till it is simmering or just starting to bubble. Remove from heat, and add dissolved gelatin, blending until thoroughly combined.
- Pour into fancy stemware, such as wine or martini glasses (I prefer martini glasses as it provides a nice presentation). Place in refrigerator to set overnight.
- When serving, take remaining blueberry sauce, float or pour a tablespoon over the panna cotta, then serve!