250 g fresh blueberries (frozen can be used)
50 g sugar
1 teaspoon lemon juice
Instructions:
Preparing the panna cotta:
Soak the gelatin in water for about 5 minutes to allow it to swell. Meanwhile, in a small saucepan, heat the milk, cream, and sugar over medium heat until the sugar dissolves and the mixture is hot, but do not let it boil. Add the vanilla extract.
Then remove the saucepan from the heat and add the soaked gelatin. Stir until completely dissolved. Pour the mixture into molds or cups and refrigerate for a few hours (preferably overnight) to allow the panna cotta to set.
Preparing the berry sauce:
In a small pot, combine the berries, sugar, and lemon juice. Simmer over low heat for about 10-15 minutes, until the berries release their juices and the sauce thickens slightly. You can blend the mixture if you prefer a smooth consistency, or leave the berry pieces in the sauce.
Set the sauce aside to cool before serving.
Serving the dessert:
Once the panna cotta has set, gently run a knife around the edges to make it easier to remove from the pan. Then spoon the berry sauce over the top of each panna cotta.
Serving and storage tips:
The rest of the recipe is on the next page.
