Ingredients
For the Panna Cotta
- 2 ½ cups (500 ml) fresh cream
- 6 gelatin sheets
- 1 vanilla bean
- ¼ cup (50 g) sugar
For the Blueberry Sauce
- ½ cup (100 g) icing sugar
- 1 cup (200 g) blueberries
- Juice of 1 lemon
Instructions
Prepare the Panna Cotta
Soak the gelatin sheets in cold water for 10–15 minutes.
Slice the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine the cream, sugar, vanilla seeds, and pod. Heat gently over low heat without bringing to a boil.
Remove from heat and discard the vanilla pod.
Drain the softened gelatin and add it to the warm cream, stirring until fully dissolved.
Pour the mixture into molds and refrigerate for at least 5 hours until set.
Prepare the Blueberry Sauce
In a pan, cook the blueberries over low heat for 2–3 minutes until they release their juices.
Add icing sugar and lemon juice, then mix well and cook for another minute.
Strain the mixture to remove seeds, pressing with a spoon to extract all the sauce.
Serve
Unmold the panna cotta onto serving plates and top with the blueberry sauce.
Garnish with fresh blueberries if desired and serve chilled.