Blueberry Panna Cotta – Easy, Elegant Italian Dessert

Smooth, creamy panna cotta with sweet blueberry topping. This recipe is so easy, you’ll want to make it every weekend.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 5

Servings servings

Calories 494kcal

Author Adina

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.

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.