Classic Italian Panna Cotta with Blueberry Compote | No egg ~ & desserts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Add 2 tablespoons of cold water into the gelatin and let it soak and bloom for 5 minutes.

Put a saucepan on medium high heat and add the heavy whipping cream and whole milk.

Let the liquid come to a light boil and then add the sugar, stirring until completely dissolved.

Add the vanilla extract and incorporate everything together.

Add the bloomed gelatin and stir until it has completely dissolved, ensuring no leftover gelatin clumps.

Let the mixture come down to room temperature.

Fill champagne glasses 3/4 of the way with the panna cotta mixture using a squeeze bottle.

Refrigerate for 3 to 4 hours.

For the blueberry compote, add 70 grams blueberries and 3 tablespoons water to a saucepan on medium high heat and let it come to a gentle simmer.

Add 15 grams sugar, squash the berries, and combine everything together.

Let it cook until the compote starts to thicken.

Sieve the mixture to remove all the lump up skin of the blueberries.

Add the blueberry compote on top of the set panna cotta as per your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens