Panna Cotta with Blueberry Compote

4 servings

90 minutes

Panna cotta with blueberry compote is an exquisite dessert from Italian cuisine that combines the tenderness of creamy texture with rich berry flavor. This dessert, originating from the northern regions of Italy, has become a favorite among gourmets due to its elegant simplicity. Vanilla and cinnamon fill the base with warm aromas, while yogurt adds a light tang that balances the sweetness. The blueberry compote with marsala enriches the dish with fruity notes, creating a harmony of flavors. Panna cotta is served chilled; its silky consistency melts in the mouth while the berries add freshness. This dessert is perfect as a conclusion to an exquisite dinner or a cozy tea time.

Energy value per serving

• Calories: 225.2
• Proteins: 16.2g
• Fats: 4.7g
• Carbohydrates: 22.3g

Ingredients

• Milk: 300 ml
• Vanilla pod: 1.5 pc
• Cinnamon sticks: 2 pc
• Vanilla extract: 0.5 tsp
• Cane sugar: 20 g
• Gelatin: 50 g
• Blueberry: 150 g
• Yogurt: 200 g
• Marsala: 100 ml
• Lemon zest: 1 pc
• Arrowroot: 0.5 tsp

Cooking steps

1. Pour milk into a saucepan. Extract seeds from 1 vanilla pod and add only the pod to the milk, then add one cinnamon stick, vanilla extract, and one tablespoon of cane sugar. Bring to a boil, stirring, remove from heat, and let sit for 10 minutes.

   Required ingredients:

   • Milk: 300 ml
   • Vanilla pod: 1.5 piece
   • Cinnamon sticks: 2 pieces
   • Vanilla extract: 0.5 teaspoon
   • Cane sugar: 20 g

2. Soak the gelatin in cold water for 5 minutes until soft. Remove from water and add to the milk. Heat on low until the gelatin is completely dissolved, avoiding boiling. Remove the vanilla pod and cinnamon stick. Cool to room temperature, then stir in the yogurt. Pour into four 125 ml molds and refrigerate for 6 hours.

   Required ingredients:

   • Gelatin: 50 g
   • Vanilla pod: 1.5 piece
   • Cinnamon sticks: 2 pieces
   • Yogurt: 200 g

3. For the compote, put the berries in a pot, add 15 g of sugar, marsala, a cinnamon stick, and zest. Extract the seeds from half a vanilla pod and add only the pod. Heat on low for 15 minutes, stirring constantly. Mix the arrowroot with 2 teaspoons of water and add to the fruits. Cook, stirring, until the mixture thickens. Leave to cool for 2 hours.

   Required ingredients:

   • Blueberry: 150 g
   • Cane sugar: 20 g
   • Marsala: 100 ml
   • Cinnamon sticks: 2 pieces
   • Lemon zest: 1 piece
   • Vanilla pod: 1.5 piece
   • Arrowroot: 0.5 teaspoon

4. Serve the panna cotta on plates. Remove the cinnamon, zest, and vanilla from the compote and serve together.

   Required ingredients:

   • Cinnamon sticks: 2 pieces
   • Lemon zest: 1 piece
   • Vanilla pod: 1.5 piece