Blueberry Panna Cotta

Happy Friday!

{Friday is my favourite F-word! Just kidding, I have another favourite… 😉 I saw the Friday-F-word quote on Facebook and just loved it!}

So, it’s Friday and I think some lovely, rich, smooth panna cotta is in order…

This is one of my favourite desserts, but I’ve often found it too rich.
I made this one with cream AND yoghurt and it was brilliant.

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Blueberry Panna Cotta

  • Servings: 5
  • Difficulty: easy
  • Print

You will need:

3/4 cup blueberries {for the sauce}
1/2 cup water
1 tsp xylitol
1 tsp lemon zest

Place all the above in a small saucepan and let it simmer for about half an hour, until the liquid has reduced by half. {Pierce the blueberries to make sure they infuse nicely.}

1 tbs water + 1 sachet {10g} gelatine powder {dissolve the powder in the water}
1 cup cream
1 1/2 cup double cream yoghurt
2 tbs xylitol
1 tsp vanilla essence
1 tsp lemon zest

Heat the cream, yoghurt, xylitol and vanilla in a medium pot.
Don’t let it boil, it should just be nice and warm.
Take the gelatine mixture and melt it into the heated cream until it’s dissolved.
Add the lemon zest and let it heat through.

Pour into 5 small glasses or ramekins {you could possibly squeeze out 6, but they’ll obviously be smaller} and chill in the fridge.

Once the panna cottas have set {about half an hour}, top with the blueberry sauce and a few extra, fresh blueberries.

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I hope you enjoy!

I must say, these are quite delicious on a hot summer’s eve…
They’re not overly sweet and the cold creaminess just hits the spot.
The combination of blueberries and lemon is always a great combo!

{Adapted from Glorious Treats}

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