I generally don’t get excited over dessert. Cake, pie, pastry, ices: they are all very nice but I’m a savoury girl. Give me a choice between a scoop of Ben & Jerry’s finest or a buttered slice of toast and the toast wins every time.
At least, that was the case until yesterday.
Yesterday, with the intention of complementing some plump, juicy blueberries, I tried my hand at pannacotta. The result was more-ish in the extreme! So much so that if today I had the choice between that same perfect slice of toast and the following dish, the dessert would win hands down.
Buttermilk Pannacotta with Blueberries
For the pannacotta:
150ml double cream
2 tblspn sugar
1 tsp vanilla essence
1/2 packet gelatin
- Heat the cream, sugar and vanilla essence gently until warmed through and sugar has dissolved.
- Meanwhile, dissolve gelatin in 50ml warm water.
- Pour the cream mixture over the gelatin and stir well.
- Gradually add the buttermilk whisking gently.
- Once all the ingredients have combined pour into four individual ramekins and cover with foil.
- Place in fridge for at least 4 hours.
For the blueberry sauce:
50ml blueberry jam (I made my own using frozen blueberries – it’s really good on toast!)
1/2 lemon, juice and rind
- Gently warm all the ingredients until the jam loosens into a thick, glossy sauce.
Tip pannacotta mixture out of ramekin and place in the middle of a large plate. Top with a good handful of blueberries and pour over sauce. A sprig of mint looks cute on top.