12/01/2022

Vanilla Pannacotta with Blueberries and Mint

Wobbly creamy pots of deliciousness topped with a blueberry compote.

Makes:

8 Prep Time: 20 minutes (plus 2-4 hours setting time)

Cooking Time: 5 minutes

Download Recipe PDF

Ingredients

1 tablespoon powdered gelatine
2 tablespoons cold water
3 cups cream (35% milkfat)
1 cup whole regular milk
1/2 cup caster sugar
2 vanilla beans, split
extra vanilla extract, to taste
few strips lemon rind, cut into julienne
BLUEBERRY COMPOTE
1/2 cup caster sugar
1/3 cup water
2 tablespoons lemon juice
2 punnets fresh blueberries
1/2 bunch mint

Method

Sprinkle gelatine over cold water and allow to swell. Dissolve in microwave on High for 30 sec-1 minute or over a saucepan of boiling water, until clear.
Combine cream, milk and sugar together in a saucepan. Scrape the seeds from the split vanilla pod into the cream mixture, add the pods too and heat until almost boiling and sugar has dissolved. Stir in dissolved gelatine and extra vanilla to taste, if needed. Remove pods.
Pour into 8 serving glasses and refrigerate until set (1-2 hours). Top with Blueberry Compote just before serving. Garnish with lemon rind and mint.
BLUEBERRY COMPOTE Heat sugar and water in a saucepan, stirring until dissolved. Boil without stirring until a golden toffee colour. Quickly stir in lemon juice and blueberries and simmer for 1 minute. Allow to cool. Reserve some mint leaves for garnish and finely shred 2 tablespoons of mint and stir into compote. Serve with Pannacotta.

Tips

Immerse the lemon rind julienne in iced water and refrigerate for 30 minutes so they curl.
STYLING Use stemless wine glasses or cocktail glasses for serving.
DRINK Prosecco or Kir Royale

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