Make this creamy blueberry panna cotta topped with fresh blueberry sauce; it's an easy Italian dessert that looks fancy but takes only minutes to make.
Prep Time: 20 minutes | Cook Time: 5 minutes | Ingredients: 5 | Servings: 4 slices | Difficulty: Easy
Blueberry panna cotta is one of those desserts that looks like you've spent hours in the kitchen, but it's ready in less than 30 minutes and needs only 5 simple ingredients.
The creamy base with sweet blueberry topping is fresh, light, and perfect for summer. I've been making it for years, and it still feels like a little magic every time it sets.
Try more delicious, small desserts like Banana Rhubarb Muffins or Coconut Balls.
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Recipe ingredients
Blueberries: You can use either fresh or frozen blueberries - just make sure to defrost the frozen ones first. Both taste great in the panna cotta, but if you want your dessert to look extra pretty, fresh berries on top make the best impression. If you have more blueberries, you can make Puff Pastry Blueberry Tarts.
Gelatin: For a silky, soft set, use 4 European gelatin sheets (≈ 0.25 oz/ 6.7 g ) soaked in cold water for 10 minutes until soft. In the US, this is the same as 3 ¼ gold gelatin sheets, soaked for 8 - 10 minutes. If you're using powdered gelatin (Knox), sprinkle about 2 teaspoons over a few tablespoons of cold water and let bloom for 5 minutes, then stir into the warm cream until fully dissolved.
Vanilla: A vanilla pod would be perfect, but 1 teaspoon of vanilla extract works well, too. Check out the Vanilla Muffins, too.
Other ingredients: Heavy cream and sugar.
See the recipe card for full information on ingredients and quantities.
How to make blueberry panna cotta?
Step #1: Soak the gelatin according to the package instructions. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes.
Step #2: Blend the blueberries with 1 tablespoon of sugar and set them aside.
Step #3: In a saucepan, heat the cream, sugar, and vanilla over medium heat until it just starts to boil. Remove from heat.
Step #4: Add half of the blended blueberries and the squeezed gelatin leaves (or bloomed powdered gelatin). Stir until dissolved.
Step #5: Divide the mixture between 4 small dessert jars or glasses. Refrigerate until set.
Step #6: Top panna cotta with the reserved blended sauce and decorate with fresh blueberries if desired.
Tips
Use fresh blueberries for decorating - they look prettier than frozen.
Don't overheat the cream - just bring it to a gentle boil to avoid curdling.
Make sure to bloom powdered gelatin properly, or the panna cotta may not set evenly.
Let the panna cotta chill long enough - at least 4 hours, but overnight is best for a perfect texture.
Make ahead and store
This blueberry panna cotta can be made up to 2 days in advance. Keep it covered in the refrigerator until ready to serve. Once set, top with the reserved blended blueberries and fresh berries just before serving.
More summer desserts
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📖 Recipe
Blueberry Panna Cotta - Easy, Elegant Italian Dessert
Equipment
- Small saucepan
- 4 dessert jars or glasses
Ingredients
- 3 ¼ gelatin sheets Note 1 - Important
- ⅔ cup blueberries 3.5 oz, Note 2
- 1 tablespoon granulated sugar
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract or 1 vanilla bean
- some fresh blueberries for topping the dessert, optional
Instructions
- Gelatin: Soak the gelatin according to the package instructions, usually 8-10 minutes. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes.3 ¼ gelatin sheets
- Blend the blueberries with 1 tablespoon of sugar and set aside.⅔ cup blueberries + 1 tablespoon granulated sugar
- Heat the cream: In a saucepan, heat the cream, sugar, and vanilla extract or scraped vanilla bean over medium heat until it just starts to boil. Remove from heat.2 cups heavy cream + ¼ cup granulated sugar + 1 teaspoon vanilla extract
- Add gelatin: Add half of the blended blueberries and the lightly squeezed gelatin leaves (or bloomed powdered gelatin). Stir until the gelatin is completely dissolved.
- Divide the mixture between 4 small dessert jars or glasses. Refrigerate until set, at least 4 hours or overnight for the best results.
- Serve: Top the panna cotta with the reserved blended blueberries and decorate with some fresh blueberries, if desired.
Notes
- Gelatin: I use 4 gelatin sheets, a total of ≈0.25 oz (6.7 g). In the US, this equals 3 ¼ sheets of gelatin. You can also use about 2 teaspoons of powdered gelatin (Knox) in the US.
- Blueberries: You can use fresh or frozen (then defrosted) blueberries - both work well. For decorating, fresh berries look nicest on the panna cotta.
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