Believe it or not, quite a few things remain unchanged in spite of the new year. and, yes, my love for Blueberries remains. This is a relatively lower fat version as compared to the other many panna cotta recipes i've seen on the net, in that, it uses the 1:4 ratio for the cream-milk ratio. Rest assured, in no way does it affect the texture of the dessert and it is actually healthier for the heart (or at least that is how i fool myself)
You will need:
- 3/4 cup milk
-1/4 cup cream
-1/4 cup -1 tablespoon vanilla sugar (or depending on your tastebuds)
- 1 1/4 teaspoon gelatin
-2 tablespoons cold water
-1 vanilla bean
-1 cup Blueberry preserve/pie filling
-Sprinkle the gelatin over the cold water and keep aside for 10 minutes.
-Pass the milk through a strainer. Heat it again and remove from heat before it boils. Add the gelatin and mix to make sure the gelatin dissolves well.
-Pour in the individual moulds and cover with cling wrap and refrigerate for a minimum of 8 hours or overnight.
Before serving, pour 2 tablespoons (or as per your taste requirements) of the blueberry pie filling over the panna cotta and refrigerate. Serve and enjoy!