Blueberry Buttermilk Panna Cotta (IHCC)
This week at I Heart Cooking Club, it's Time for Tea ! Friends have prepared a good spread of tea time snacks such as delicious cakes, cookies, muffins, scorns. I am running out of time as today is the deadline for submitting the post! I don't want to miss the party again (sorry to say that, I have missed for two weeks). To fit into the theme, I was thinking of making a quick and easy dessert with a Donna Hay's recipe.
Standing in my kitchen, with my fridge door widely open, I saw half pack of leftover buttermilk, one pack of cooking cream. Buttermilk Panna Cotta ? Yes!
Panna Cotta , which literally means cooked cream , is a traditional, easy, and delicious Italian dessert. It is made by simmering cream, sugar, and gelatin. It took me less than 10 minutes to prepare. Garnished with blueberry sauce, this silky smooth and wobble dessert tastes luxurious and looks beautiful. Perfect for tea time!
Directions:
Standing in my kitchen, with my fridge door widely open, I saw half pack of leftover buttermilk, one pack of cooking cream. Buttermilk Panna Cotta ? Yes!
Panna Cotta , which literally means cooked cream , is a traditional, easy, and delicious Italian dessert. It is made by simmering cream, sugar, and gelatin. It took me less than 10 minutes to prepare. Garnished with blueberry sauce, this silky smooth and wobble dessert tastes luxurious and looks beautiful. Perfect for tea time!
- 1/3 cup (80ml) warm water
- 3 teaspoons powdered gelatine
- 1 pack (200ml) cooking cream (* original recipe calls for 250ml single pouring cream, here cooking cream is available in 200ml pack size)
- 1/2 cup (110g) caster sugar (* original recipe calls for 220g caster sugar, I cut down by half)
- 1/2 teaspoon pure vanilla extract (* original recipe calls for 2 teaspoons vanilla bean paste)
- 375ml milk
- 375ml buttermilk
- 1 tablespoon blueberry preserve (* my own addition )
Directions:
- Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed.
- Place the cream, sugar and vanilla extract in a medium saucepan over medium heat and stir to dissolve the sugar.
- Bring to the boil, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. Stir through the milk and buttermilk and pour into a deep-fluted tart tin (9 inch) and refrigerate for 3–4 hours or until set. Turn out onto plates to serve.
Blueberries were popular this week! Blueberries are my favorite fruit, so your idea to add blueberry to panna cotta sounds fantastic to me. Very pretty too.
ReplyDeleteThis looks wonderful. I've always been a bit nervous about trying to make panna cotta, but you've made it sound quite achievable. I make have to go berry picking on my days off this week and give this a try.
ReplyDeleteI love panna cotta and buttermilk must bring a nice tang to it
ReplyDeleteGorgeous Panna Cotta, Little Joy! You've made it all your own and it sounds delicious!!! Thank you so much for sharing...
ReplyDeletePanna Cottas are one of my very favorite desserts. I love the tang of the buttermilk and your pretty blueberry drizzle! ;-)
ReplyDeleteYummy looking panna cotta! and looks so good with the blueberry preserves!
ReplyDeleteI've never made panna cotta but looking at your lovely dessert, I'm very tempted to try. The combination of tangy buttermilk with those luscious blueberry preserves sounds delicious!
ReplyDeleteCould I have a helping.....or two....please? Love the addition of blueberry preserve. Definitely bookmarking this one.
ReplyDeleteYum! Thanks for sharing up at Tasty Tuesdays. Can't wait to see what you link up next week! Pinning!
ReplyDeleteCathy
APeekIntoMyParadise.com
I always wait until the last minute with my Donna Hay dishes. Not sure why I do that to myself, but it is the way I operate nonetheless ;) I've always wanted to make a panna cotta. I really enjoy a cool and creamy dessert and I know I would love this one. Very pretty with the blueberry sauce.
ReplyDelete