Vanilla Bean Panna Cotta with Bluberry Compote
Last week we celebrated our 22nd wedding anniversary so making dessert was inevitable for me. I love to make desserts for any occasion and share with family and friends. Panna cotta is one of my favorite Italian desserts. It is made with cream, sugar and gelatin or agar agar and sweetened with sugar. It is a blank canvas meaning to say any flavor can be infused to the mixture.
I usually have vanilla beans in my pantry so thought of using the beans as flavoring. On a recent trip to the grocery store also got some blueberries which were very sour. No takers for the sour berries except Hubby. Niki and I only like sweet fruits. Hence made blueberry compote to serve with panna cotta.
The sweetness of vanilla and cream mixture and the slightly tart blueberry compote was indeed a treat. Traditionally gelatin is used to set the dessert. Vegans and vegetarians can use agar agar or plant based gelatin in place of regular gelatin. It is a decadent dessert and looks great when served in shot glasses or ramekins or small dishes.
Eight 4 oz shot glasses
For Panna Cotta:
- 1 cup milk
- 1 cup heavy cream
- 5 tbsp sugar
- 2 tsp gelatin or agar agar powder
- 1 vanilla pod
- ¼ tsp vanilla extract
- ¾ cup blueberries
- 2-4 tbsp sugar
- 2 tsp honey
- 2 tsp lemon juice
Mix all the ingredients for compote and cook for about 5 minutes until the fruit is slightly mushy. Let it cool.
Combine milk and gelatin or agar agar powder and add to a pan.
Mix well and cook on medium flame.
Split the vanilla bean lengthwise and scrape the seeds.
After 2 minutes add heavy cream, vanilla beans and sugar. Mix well.
Heat the mixture for 5 minutes. Make sure to not boil the milk cream mixture.
Cool slightly and pour into ramekins or shot glasses. Refrigerate for 4-6 hours or overnight.
Before serving add a spoon of the blueberry compote on top and serve.
Notes: The quantity of sugar used in the compote can be increased or decreased depending on the tartness of the berries.
To serve on a plate, slightly loosens the edges with a butter knife and place in a bowl of warm water for a few seconds and invert the panna cotta on the serving plate.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
© 2019 Fusion Kitchen Tales. All Rights Reserved.