Panna Cotta with Blueberry Compote
Baking and Desserts • Italian
Description
Panna Cotta with Blueberry Compote
Ingredients
- Milk 10 fl oz
- Vanilla Pod 1½ pieces
- Cinnamon 2 pieces
- Vanilla extract ½ teaspoon
- Raw cane sugar 0 oz
- Gelatin 0 oz
- Fresh Berries 5 oz
- Yogurt powder 5 oz
- Marsala 5 fl oz
- Citrus Zest Mix 1 piece
- Arrowroot ½ teaspoon
Step-by-Step Guide
Step 1
Pour the milk into a saucepan. Extract the 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.
Step 2
Soak the gelatin in cold water for 5 minutes until soft. Remove from water and add to the milk. Heat gently until the gelatin is completely dissolved, without 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.
Step 3
For the compote, place the berries in a saucepan, 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 gently for 15 minutes, stirring constantly. Mix the arrowroot with 2 teaspoons of water and add to the fruit. Cook, stirring, until the mixture thickens. Leave to cool for 2 hours.
Step 4
Unmold the panna cotta onto plates. Remove the cinnamon, zest, and vanilla from the compote and serve together.
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