Blueberry panna cotta

02/01/2016 16:31:43

Blueberry panna cotta




  • 1 l cream
  • ½ l milk
  • 220 g sugar
  • 160 g blueberries
  • 30 g leaf gelatin
  • Almond oil for mould as required


  • 100 g blueberries
  • Icing sugar
  • Mint leaves


  1. Soak the leaf gelatin in cold water for 10 minutes
  2. Bring the milk, cream and sugar to the boil in a pan
  3. Remove from the heat and add the leaf gelatin, having first squeezed all the water out
  4. Mix and put to one side
  5. Blend the blueberries
  6. Press them through a fine sieve
  7. Add them to the cooked cream and mix
  8. Brush the mould with almond oil
  9. Lay it on a flat plate and pour in the blueberry panna cotta mixture
  10. Leave to set in the fridge for 6-8 hours.


  1. Turn the dessert out onto a serving plate
  2. Garnish the centre with the blueberries, mint leaves and a dusting of icing sugar
  3. Serve the dessert once it has rested for 20/30 minutes out of the fridge.

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