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Blueberry Vanilla Bean Panna Cotta

A decadent slice of Blueberry Vanilla Bean Panna Cotta topped with fresh blueberries and syrup.
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A silky, restaurant-style panna cotta infused with vanilla bean, topped with a vibrant blueberry compote. This make-ahead dessert is perfect for impressing guests at your next dinner party.

Ingredients

Scale
  • 1 tablespoon unflavored gelatin powder
  • 1/4 cup cold water
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped, or 1 teaspoon vanilla bean paste
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Bloom the gelatin: Sprinkle gelatin powder over cold water in a small bowl. Let stand for 5-10 minutes until softened.
  2. Prepare the panna cotta: In a medium saucepan, combine heavy cream, 1/2 cup sugar, and the scraped vanilla bean seeds (and pod, if using). Heat over medium heat, stirring until sugar dissolves and cream is warm but not boiling. Remove from heat. Discard vanilla pod.
  3. Add bloomed gelatin to the warm cream mixture. Stir until gelatin is completely dissolved.
  4. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any vanilla bean specks or undissolved gelatin.
  5. Pour the panna cotta mixture evenly into four ramekins or small glasses.
  6. Chill in the refrigerator for at least 4 hours, or until firm.
  7. Prepare the blueberry compote: In a small saucepan, combine blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries break down and the sauce thickens slightly, about 5-7 minutes. Let cool completely.
  8. To serve, unmold the panna cotta by dipping the bottom of each ramekin in hot water for a few seconds, then inverting onto a serving plate. Alternatively, serve directly in the ramekins or glasses.
  9. Spoon the cooled blueberry compote over the panna cotta.

Notes

  • For a smoother set, ensure the gelatin is fully dissolved before pouring into ramekins.
  • If unmolding, a light dip in hot water is usually sufficient. Avoid over-soaking, which can melt the panna cotta.
  • This dessert can be made up to 2 days in advance and kept chilled. Prepare the compote separately and store in the refrigerator.
  • For an elegant presentation, garnish with fresh mint leaves or a few extra fresh blueberries.

Nutrition

Find it online: https://devourdish.com/blueberry-vanilla-bean-panna-cotta/