Panna cotta is an Italian classic, maybe the most popular dessert and well known all over the world. But not everybody knows that it is as popular as easy and quick to make.
I love this dessert and the great thing about panna cotta is that this is the perfect do-ahead dessert. You can make it up to two days ahead and keep them well-covered and chilled.
Panna cotta pairs well with fresh fruit, or with berries sauce (like the one we are going to show you here), or chocolate sauce, or caramel sauce or… as you can imagine the pairing possibilities are endless.
INGREDIENTS for 4 servings
FOR THE PANNA COTTA
300 g heavy cream
220 g caster sugar
15 g gelatine leaves
half vanilla pod (or vanilla extract to taste)
FOR THE BLUEBERRIES SAUCE
100 g blueberries
Put the gelatine leaves in a small bowl with cold water to soften (about 5 minutes).
Meanwhile, heat the heavy cream and sugar in a saucepan. Heat gently until hot, but not bubbling. Once the sugar is dissolved, remove from heat and add the vanilla extract. (If you use the vanilla pod instead of vanilla extract, scrap the seeds of vanilla pod into the hot heavy cream. Then let it infuse for 20-30 minutes).
Squeeze the gelatine leaves, removing the water very well.
Add the gelatine leaves, one at the time, into the hot cream. Stir until the gelatine is totally dissolved.
Divide the panna cotta mixture into pudding molds (ø 7,5 cm, h 7 cm) or drinking glasses. Chill them until firm, at least 3 hours.
Toss the blueberries in a saucepan (with a spoon of sugar if you like a sweeter sauce) and warm over medium heat. Stir gently and bring to a boil. Cook until the released juices thicken and the berries soften. Then sieve the sauce to remove the blueberry skins.
Before serving, top the panna cotta with the blueberries sauce and decorate with fresh berries.