Author: The Kilted Chef

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 1/2 tsp powdered gelatin
• 3 tbsp cold water
• 1 cup wild blueberries (fresh or frozen)
• 2 tbsp lemon juice

Instructions

1. Prepare the Blueberry Mixture:
2. In a small saucepan, combine the wild blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 5-7 minutes.
3. Use a blender or immersion blender to puree the blueberry mixture until smooth. If desired, strain the puree through a fine-mesh sieve to remove the skins for a smoother texture. Set aside.
4. Prepare the Gelatin:
5. In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
6. Prepare the Cream Mixture:
7. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
8. Remove the saucepan from heat and stir in the vanilla extract and the prepared blueberry puree.
9. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved.
10. Set the Panna Cotta:
11. Pour the mixture into six ramekins or serving glasses. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
12. Serve:
13. Once the panna cotta is set, you can garnish each serving with a few fresh blueberries, a sprig of mint, or a light dusting of powdered sugar if desired.