Blueberry Panna Cotta in Three Variations
The original recipe is here. I, of course, don't have — and can't get — ST DALFOUR NO FAT BLUEBERRY SAUCE, but on the other hand I have imagination in abundance. How hard can it be to make your own blueberry sauce? It'll be both organic and bio — the last word in healthy eating. I put on my creative hat and set to work.
Ingredients
| 300 g | blueberries | |
| 3/4 cup | 180 ml | sugar (for the blueberry sauce) |
| 1 litre | full-fat cream | |
| 2 cups | 480 ml | sugar |
| 2 packets | gelatine |
Instructions
- Heat the blueberries and 3/4 cup sugar on the stove, just enough for them to soften and release their sauce. This takes about 10 minutes. There's no need to boil them, because we're not making jam — I only wanted them to soften so I could squeeze out the juice. While still warm, tip them into a piece of cheesecloth and leave them over a deep bowl to drain. Press them with a spoon to extract as much juice as possible.
- Meanwhile, put the cream and sugar over moderate heat until the sugar has fully melted. Then add the previously dissolved gelatine and stir well. Start adding the cream to the blueberry sauce until you get the shade of purple you want. Once I had a lilac-purple panna cotta I decided I could play with the colours, and mixed white and purple directly in the moulds to get chaotic patterns. This way several colours appear in one bite, which is quite striking.
- The last decision was to return the drained blueberries to the remaining white mixture, so I'd have not just a colourful, but a truly blueberry panna cotta. So — here are three variations on one and the same dessert. The important thing is to have fun while you cook!