Blue Panna Cotta
4 servings
15 minutes
Blue panna cotta is an exquisite dessert from Italian cuisine that captivates not only with its delicate texture but also with its stunning color. This airy creamy masterpiece was born in Piedmont and has since won the hearts of sweet lovers worldwide. In its classic form, panna cotta enchants with creamy softness, but in this version, it takes on a mysterious blue glow thanks to a drop of food coloring. The aroma of natural vanilla intertwines with a light sweetness, creating a harmony of flavors. It is best served chilled, garnished with fresh blueberries and blackberries that add a slight tartness and mint leaves that refresh each bite. This dessert is perfect for special occasions when you want to impress guests with something unusual and elegant.
1
Pour gelatin with cold water and let it sit for 5 minutes.
- Leaf (sheet) gelatine: 3 pieces
2
Extract the seeds from the vanilla pod and place the seeds and pod in a saucepan, pour in cream, add sugar, bring the mixture to a boil and remove from heat.
- Vanilla pod: 1 piece
- Heavy cream 35% fat: 500 ml
- Sugar: 150 g
3
Slightly squeeze out water from the soaked gelatin and add it to the hot cream, also add blue dye, just a little to make the cream blue or light blue. Mix well until the gelatin dissolves.
- Leaf (sheet) gelatine: 3 pieces
- Blue food colouring: to taste
4
Strain the cream through a sieve to remove the pod and gelatin lumps. Pour into oiled molds and refrigerate until set. Decorate the finished panna cotta with berries and mint.
- Blueberry (highbush): to taste
- Blackberry: to taste
- Fresh mint: to taste
