panna cotta with blueberries



  • 600ml thin cream
  • 375ml (1 1/2 cups) milk
  • 185ml (3/4 cup) passionfruit pulp, strained
  • 115g (1/2 cup) caster sugar
  • 2 tablespoons boiling water
  • 3 teaspoons powdered gelatine
  • 250ml (1 cup) cranberry juice (Ocean Spray brand)
  • 60g (1/4 cup) caster sugar, extra
  • 150g (1 punnet) blueberries




Step 1

Place the cream, milk, passionfruit pulp and caster sugar in a medium heavy-based saucepan over low heat. Cook, stirring often, for 15 minutes (ensuring you don’t let it boil). Remove from heat.

Step 2

Place the boiling water in a heatproof jug. Sprinkle with the gelatine and whisk with a fork until gelatine dissolves. Add gelatine mixture to the cream mixture and stir to combine. Set aside for 15 minutes, stirring occasionally, to cool.

Step 3

Pour the cream mixture evenly among six 375ml (1 1/2-cup) capacity serving glasses. Place on a tray and cover with plastic wrap. Put in the fridge for 6 hours or overnight to set.

Step 4

Meanwhile, combine the cranberry juice and extra caster sugar in a medium saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until the liquid thickens slightly and has a syrup consistency. Remove from heat and set aside for 5 minutes to cool slightly before adding the blueberries. Cover with plastic wrap and place in the fridge for 2 hours to chill.

Step 5Spoon blueberry mixture evenly among the serving glasses and serve immediately.

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