Wednesday, 7 October 2015

Vanilla Panna Cotta with fresh blueberry sauce

Vanilla Panna Cotta

Panna Cotta is my go-to dessert for entertaining gluten-free friends. It doesn't require any tinkering because it's already naturally gluten-free and as it can all be prepared the day before, it makes for a very easy pudding. 

I've talked before about how I never choose panna cotta in restaurants because I find them all too solid and rubbery. This recipe is different however; I use just enough gelatine to allow it to set, but it still has a glorious wobble. I find the all-cream versions too heavy; the perfect ratio for me is half milk (full-fat of course) and half double cream. However, if you prefer a creamier version, just up the cream to 300 ml and reduce the milk to 200 ml. See the recipe for a note about the sugar too.

The crowning glory is the blueberry sauce. Heating the fruit with a little water, sugar and lemon juice so that it releases those wonderful, purple juices transforms what is quite a bland fruit into a beautifully flavoured sauce that complements the creamy panna cotta perfectly.


250ml double cream
250ml full-fat milk
60-70g caster sugar (I use 60g as I don't like it too sweet but you can increase the amount of sugar if you prefer)
1 teaspoon vanilla extract
4g gelatine leaves

For the blueberry sauce
100g blueberries
2 teaspoons sugar
juice of half a lemon
grated lemon zest
1 tablespoon water

Put the gelatine sheets in cold water to soak.

Put the milk, cream, vanilla and sugar in a saucepan and heat gently, stirring until the sugar is dissolved. When it's just about to boil, remove from the heat and stir in the squeezed-out gelatine. 

Pour into small moulds and leave to set in the fridge overnight. 

The blueberry sauce can be made the day before too. Just put all the ingredients (blueberries, water, lemon juice and zest, sugar) in a saucepan and heat gently for about 10 minutes until the blueberries are soft. Strain through a sieve, squashing the fruit so the pulp goes into the sauce, leaving just the skins behind. 

To serve, run a knife around the panna cotta before inverting onto a plate. Serve with the sauce and a few fresh blueberries if you like.

panna cotta with blueberry sauce


  1. That looks beautiful Katherine and I love that plate too. I've never made panna cotta as I'm never sure how much seaweed to add to set it, but I will have to brave it one day as it is such a glorious pudding.

    1. Thank you. I'll definitely have to try making panna cotta without gelatine, it's something I've been meaning to do! Might take some experimentation though...