Panna cotta with blueberry jam

May 20th 2013

Panna cotta met blauwe bessen jam After having eaten panna cotta in restaurants a couple of times, I was curious about how to make it. As it turns out, it’s super easy!

Panna cotta with blueberry jam

Ingredients:
250 ml whole milk
250 ml cream (unwhipped)
3 gelatine sheets
1 vanilla pod or 15 to 20 drops of vanilla extract
2 Tbs sugar

Soak the gelatin sheets in cold water for a couple of minutes. Pour the milk and cream into a pan and add the sugar and vanilla. If you use a vanilla pod, cut it lengthways and scrape out the seeds. Add the seeds and the pod to the pan. Stir the mixture while you bring it just to the boil and remove from the heat.

Remove the vanilla pod. Add the soaked gelatine to the mixture. Give it a good stir until the gelatine has completely dissolved.

To help cool the mixture down, I poured it into a jug, which I placed into a pot of cold water for about half an hour. Give another good stir and divide into 4 ramekins or glasses. Put these in the fridge to set for at least 2 hours.

Jam:
150 gr blueberries
5 Tbs (golden) sugar
3 Tbs water
5 drops of vanilla extract (optional)

Pour water and sugar into a pan and turn on the heat. Add the blueberries. Let this simmer on a medium heat and stir occasionally to prevent it from sticking to the bottom of the pan. You can reduce this down as far as you like. I prefer a sirupy consistency. The jam will slightly firm up in the fridge. Make sure the jam has completely cooled before putting it on the panna cotta.

Panna cotta met blauwe bessen jam This dessert is so easy, but oh so nice! The jam also works great on ice cream and on cheesecake.

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