Strawberry Blueberry Panna Cotta
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 ½ tsp unflavoured powdered gelatin, 1 pkg
- 1 ¼ cups whipping cream
- ⅓ cup granulated sugar plus 1 Tbsp
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups buttermilk
- 1 cup full-fat sour cream
- 1 cup blueberries
- Fresh basil sprigs
For the berry compote:
- 2 cups sliced, fresh strawberries, divided
- ½ cup granulated sugar
- 1 Tbsp fresh lemon juice
- Pinch salt
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.