An Easy and Sweet Italian dessert; no baking required, rich in flavours of milk, served with a thick blackberry-blueberry compote. The word panna cotta means ‘Cooked Cream’, and with gelatin you can mould it into shapes, and yesss… the best part is it wobbles. 🙂
The sweet-sourness of blackberry-blueberry compote complements the creaminess of the panna cotta, together it is a heavenly combination and an awesome dessert.
Prep time : 40 – 45 mins (and chilled for 6 hours)
Serves : 7 servings
For Panna cotta :
Heavy whipping cream : 2 cup
Sugar : 50 g
Vanilla essence : 1 ½ teaspoon
Unflavoured gelatin : 2 packets (2 ½ teaspoon)
Butter/Cooking spray : to grease
Ramekins or shot glasses : 7
For Blackberry-Blueberry compote :
Blackberry : 150 g
Blueberry : 150 g
Sugar : 75 g
Lemon juice : 1 tbsp
Water : 1.5 cup
Making Panna Cotta:
- Dilute gelatin by mixing in 3 tbsp cold water and gelatin powder in a small bowl. Let it stand there for few minutes until it become thickened to syrupy form.
- In a saucepan, combine heavy cream and sugar on medium heat, by stirring continuously. Add Vanilla essence and mix properly, switch off the flame.
- Mix with the dissolved gelatin and stir till it get mixed to the cream mixture
- Spray some cooking oil to ramekins or grease with butter .
- Pour the cream mixture to these glasses and let it stand in the refrigerator for 6 hours.
Making Blackberry-Blueberry Compote:
- In a pan, add water, blackberry, blueberry, sugar and lemon juice. Heat by gently stirring the liquid. Bring to boil and then heat on low heat. Simmer for 10-15 mins, until slightly syrupy and allow it to cool completely.