Blueberry panna cotta
Try our blueberry panna cotta, which is the perfect summer dessert! Panna cotta, which means "cooked cream" in Italian, is known for its smooth and creamy consistency. It is made with cream, sugar and gelatin, which creates a delicious creamy base. A layer of fresh blueberries adds a sweet and sour taste that makes this dessert irresistible. See watch our new video recipe and find out how to make this simple and elegant dessert at home. You will always get a perfect result. Panna cotta is a great way to treat yourself to something special and relax while making it try something new!
Ingredients
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Cream layer
- 600 ml whipping cream 30%
- 200 ml of milk
- 120 g granulated sugar
- 0.10 g Real vanilla Liana
- 15g Liana food grade gelatin
→ glasses with a volume of approx. 220 ml (6 pcs.)
Fruit jelly
- 500 g of blueberries
- 300 ml of water
- 100 g granulated sugar
- 30 g Golden cream Liana
- pinch Liana citric acid
- Cream layer: Let the gelatin swell in 200 ml of milk.
- Boil the whipping cream, sugar and vanilla together. Add the swollen gelatin to the hot cream and stir until dissolved. We don't cook!
- Pour into the prepared glasses and let it solidify thoroughly in the refrigerator for at least 4 hours, or overnight.
- Fruit layer: Pour about 150 ml of water over the washed blueberries and let it boil.
- Season with the amount of sugar as needed (depends on the acidity of the fruit). Add a pinch of citric acid to enhance the color.
- Mix the golden cream in the remaining water and add to the boiling fruit. Boil until thickened and let cool.
- Pour the cooled fruit jelly onto the hardened cream layer in glasses and let it stand in the refrigerator for about 1 hour.
- We can decorate according to imagination, e.g. mint, fresh blueberries or other forest fruits.
Good tip 1:
If you want to achieve a thicker dessert consistency, you can increase the amount of gelatin by 25-35% compared to the original recipe. This will allow the dessert to have a firmer and firmer texture. In the summer, e.g. in the case of candy bar desserts that will be out of the refrigerator for a longer time, we recommend a higher dosage of gelatin, and if the dessert is served directly from the refrigerator, we can reduce the dosage of gelatin by about 40%.
If you want to achieve a thicker dessert consistency, you can increase the amount of gelatin by 25-35% compared to the original recipe. This will allow the dessert to have a firmer and firmer texture. In the summer, e.g. in the case of candy bar desserts that will be out of the refrigerator for a longer time, we recommend a higher dosage of gelatin, and if the dessert is served directly from the refrigerator, we can reduce the dosage of gelatin by about 40%.
Good tip 2:
If you use cream with a higher proportion of fat, it is also necessary to reduce the amount of gelatin by about 10-20%.
If you use cream with a higher proportion of fat, it is also necessary to reduce the amount of gelatin by about 10-20%.
Good tip 3:
If you want to achieve an oblique layering effect, store the glasses with the cream layer at an angle, e.g. into egg crates or bowls and put in the fridge to harden.
If you want to achieve an oblique layering effect, store the glasses with the cream layer at an angle, e.g. into egg crates or bowls and put in the fridge to harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Cream layer
- 600 ml whipping cream 30%
- 200 ml of milk
- 120 g granulated sugar
- 0.10 g Real vanilla Liana
- 15g Liana food grade gelatin
→ glasses with a volume of approx. 220 ml (6 pcs.)
Fruit jelly
- 500 g of blueberries
- 300 ml of water
- 100 g granulated sugar
- 30 g Golden cream Liana
- pinch Liana citric acid
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