- Preparation time
- Cooking time
- 1 fl. lb 500 ml Double cream
- 5 oz 150 ml Milk
- 1 1 Vanilla Bean
- 4 oz 120 gr Confectioners’ Sugar
- 1/2 oz 15 gr Unflavored gelatin in sheets
- 7 oz 200 gr Blueberry
- from a lemon Lemon Juice
- 2 oz 60 gr white sugar
In a bowl full of cold water, soften the gelatin sheets for 15 minutes.
Gather in a large saucepan the double cream unwipped, the vanilla bean, cut longwise, milk and the confectioner’s sugar. Heat but avoid boiling.
Squeeze the gelatin sheets and add to the warm cream. Stir well, until it melts completely.
Pour the mixture into six individual molds, let cool down, then refrigerate for at least 2 hours.
Before serving, prepare a quick marmalade using half dose of blueberry. In a non stick pan, pour the blueberries, sugar and lemon juice. Strirr for 10-15 minutes, or until the fruit are softened and caramelized.
Divide this marmalade over each individual serving, then finish with fresh fruits.
The panna cotta is a pudding dessert from Piedmont, my native Region.It ‘an easy to make and quick-to-prepare keeper that fits every season. It’s taste is milky and delicate. You might like your panna cotta a touch sweeter, or with strawberry, or with a hint of liquour or coffee chocolate. In fact, you can add just about any flavouring to the base mix, the only ingredient that does not suit is lemon… as it tends tu turn the cream into acid…
One of the thinks I like most in panna cotta is that despite its simplicity, this dessert is really stylish, and can be plated in many different ways…