Today I have made blueberry panna cotta in honor of a competition with Green Moms Meet that I like so much. I have made panna cotta before, but this time I decided to dress it up a bit so that it would look fancier than my usual desserts.

Blueberry Panna Cotta with Blueberry Compote and Vanilla Creme Fraiche

1 cup of defrosted wild blueberries
1 cup of whole milk
1 cup of heavy cream
1 packet of gelatin
vanilla pod
1/3 cup of sugar

1. Blend blueberries, strain through a sieve. Ensure you get 1 cup of blueberries blended.
2. Take 6 ramekins, spray them with oil.
3. Heat up milk, dissolve gelatin in the milk. Then add sugar, and dissolve sugar in the milk mixture. Ensure that the milk does not start boiling and stays just warm, and both gelatin and sugar are completely dissolved. Check with your fingers to make sure there is no grit.

4. Add your blueberry sauce, heavy cream, and seeds from your vanilla pod. Mix well. Pour into ramekins and leave in the fridge to set. It is best to leave it in the fridge overnight.


Blueberry Compote
2 cups of defrosted wild blueberries
2 teaspoons of meyer lemon juice
1/3 cup of Splenda
1 tablespoon of Triple Sec
3 tablespoons of water


Boil blueberries, lemon juice, water, Splenda, Triple Sec for 10-15 minutes until the mix gets a bit thicker.


Vanilla Creme Fraiche
Release seeds from 1 vanilla pod, and mix with 5 tablespoons of creme fraiche to serve with panna cotta.

To assemble the dessert, when panna cotta has set, use a knife to loosen panna cotta from the ramekin. Serve panna cotta with blueberry compote, vanilla creme fraiche, cocoa nibs and mint for decoration. Enjoy!


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