This Blueberry Panna cotta with the added goodness of blueberry syrup is worth every spoon. In short, a mildly sweet and creamy panna cotta is perfect if you want to make dessert for two or a crowd.
A very happy and prosperous new year to you.
So much of preparations for December and feels like it has all passed so soon. Time to get back into the routine and leave the festivities behind and while I was feeling a tad-bit sad that it’s over it just struck me that Valentine’s Day is not very far away.
It is something to look forward too for someone like me who always wants an excuse to make desserts.
Like I have mentioned before, this blueberry panna cotta is ideal if you want to make dessert for a crowd. The best way is to set it in mini dessert cups or clear transparent disposable cups. Individual portions work better if you have quite a group to entertain or if you don’t want to spend more time serving desserts later.
Although I talk about entertaining, I must say that menu planning doesn’t come quickly to me. Truth be told, there are anxious moments, and I prefer to have at least two weeks on hand to plan, shop and organize so that I don’t get stressed and things are ready before the guests arrive.
Also, this berry coulis or blueberry sauce recipe is excellent as a topping on different desserts, pancakes, and ice-cream.
I must say, appetizers take more time and its good to make and freeze beforehand. Moreover, if you are planning to bake something like the crispy oven baked buffalo wings you can make the sauce ahead of time.
P.S: Check this Weeks blogging tips below the recipe:
- 2 cups (480ml) Heavy cream
- 2 and 1/2 teaspoons (10g) (1 envelope) gelatin (vegetarian substitute (agar-agar))
- 1/3 cup (70g) sugar
- 1/4 cup (60ml) cold water
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) blueberry syrup (recipe follows)
- For Blueberry Coulis
- 2 cups blueberries
- 1/2 cup (120ml) water
- 1/2 cup (100g) sugar
Dissolve gelatin in cold water.
Add blueberries + water + sugar in a saucepan. Let it simmer for 10 minutes until it slightly thickens. Strain the syrup through a sieve. Reserve the blueberries for toppings.
Meanwhile, add heavy cream + sugar to a saucepan and bring it to a simmer. (Do not let it boil). Turn off the heat and add vanilla and gelatin. Mix until gelatin dissolves.
Strain the mixture through a sieve to get rid of any undissolved gelatin. Add 1/2 cup of blueberry syrup and mix well.
Pour into 8-10 mini dessert cups leaving at least 1/2 an inch on the top. Let it sit on the kitchen counter to cool completely, about 20 minutes.
Refrigerate for an hour or two for it to set well. After an hour top the dessert cups with remaining syrup and refrigerate again. (You can add only the syrup or a mix of reserved blueberries along with syrup).
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