Blueberry Panna Cotta

A smooth Blueberry Panna Cotta made with a simple blueberry base, cream, and gelatin. This dessert sets softly and works well when made ahead.

Prep Time 25

Cook Time 10

Chill Time 4

Total Time 4 35

Servings Pudding Pots

Calories 156kcal

Author Fay

In a small bowl, sprinkle the gelatine over the cold water. Let it sit for 5 minutes to bloom.
Process the thawed (or fresh) blueberries with a stick blender or food processor until you achieve a smooth coulis consistency.
In a saucepan, combine the berry coulis, sugar, and lemon juice.
Bring the mixture to a boil, stirring constantly until the sugar has completely dissolved. Remove from heat.
Add the bloomed gelatine to the hot blueberries in the saucepan. Stir well to ensure the gelatine is fully dissolved.
Pass the berry-gelatine mixture through a fine mesh strainer over a bowl. Press the mixture through the strainer using a spatula to strain all the liquid.
Combine the strained berry mixture with the cold cream and vanilla extract. Stir well to fully combine.
Allow the mixture to sit for 15 minutes, stirring frequently. This step helps prevent the panna cotta from separating into layers once poured into the glasses.
Pour the mixture into individual glass Pudding Jars or mini glasses.
Refrigerate for approximately 4 hours or until the panna cotta is fully set.
Before serving, spoon over some mixed berries as a topping and ENJOY!