Make in little glass jars so you can see the layers. Serve with little spoons.
Layers - Panna cotta, then the strawberry compote, then a sprinkle of blueberries, and then a sprig of fresh basil for garnish.
Ingredients
For the panna cotta:
2 ½tspunflavoured powdered gelatin, 1 pkg
1 ¼cupswhipping cream
⅓cupgranulated sugar plus 1 Tbsp
¼tspsalt
1tspvanilla extract
1 ¼cupsbuttermilk
1cupfull-fat sour cream
1cupblueberries
Fresh basil sprigs
For the berry compote:
2cupssliced, fresh strawberries, divided
½cupgranulated sugar
1Tbspfresh lemon juice
Pinchsalt
Instructions
To make the panna cotta:
In a small bowl, pour 1/4 cup cold water. Sprinkle the gelatin over the top and let it stand for 10 minutes.
In a saucepan over medium-high heat, add cream, sugar, salt, and vanilla and stir. Bring the cream mixture just to a simmer, whisking occasionally. Add in the gelatin and stir until it dissolves.
Remove from the heat and let cool for 5 minutes. Pour in the buttermilk and sour cream and whisk.
Divide the cream mixture between 6-8 small clear jars and chill in the refrigerator uncovered for 3- 4 hours.
To make the berry compote:
Place 1 cup of sliced strawberries in a medium saucepan with the sugar, lemon juice and salt. Cook and stir over medium-high heat until the berries start to break down, about 10 minutes.
Turn the heat down to to low and continue cooking and stirring for 15-20 minutes, pressing the berries as you stir and mashing them. You can use a potato masher or the back of a spoon.
Add the remaining 1 cup of sliced berries and cook for another minute. Remove from heat and let cool in the pan.
Optional for making the compote ahead: Store in an airtight container in the refrigerator until ready to serve.
When ready to make the dessert, remove the small jars of panna cotta from the fridge and divide the berry compote among the jars. Divide the 1 cup of blueberries into 6-8 jars and sprinkle on top. Garnish with a little sprig of fresh basil and serve with small spoons.