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Panna cotta with Blueberry Compote

Panna cotta with Blueberry Compote

A delicious Italian panna cotta with blueberries, sugar and wine.

24 October, 2013
Average: 5 (2 votes)


serves for


total time

0 HR 40 MIN


Vanilla pods
250 g
2 tbsp
2 leaves, white
200 g
White wine
50 ml, sweet
2 leaves each
4 tbsp


Slit the vanilla pod open lengthwise and scrape out the seeds. Put the cream into a pan with the sugar, vanilla seeds and the pod and simmer over a low heat for about 8 minutes. Soak the gelatine in a dish of cold water.

Take the vanilla pod out of the cream and remove the pan from the heat. Squeeze out the gelatine and add to the vanilla-flavoured cream.

Stir until dissolved. Rinse 4 small moulds with cold water, fill with the cream and chill for about 5 hours. For the blueberry compote, put the washed blueberries, bay leaves and sugar into a pan and cook, stirring, for about 5 minutes.

Dip the panna cotta moulds briefly in hot water, loosen the edges and turn out on to dessert plates. Serve with blueberry compote and garnish each serving with a bay leaf.

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