Blueberry Panna Cotta

We have been pretty busy the last couple of weeks getting Mini Me ready to go off to college. We did take time to have a little BBQ with our friends Mr. and Mrs. A. and to enjoy the lingering summer weather. This panna cotta was a great make ahead dessert, and since Mr. and Mrs. A try to follow a sugar free diet, it was easy to make one that they could enjoy. Everyone loved the silky smooth and creamy dessert and it was the perfect ending to a beautiful outdoor meal celebrating the end of summer.

For a dessert made entirely from heavy cream, this was not at all heavy. It had a wonderful lightness that was perfect alongside the sweet berries. We made them in small ramekins, and it was the perfect individual portion.

Panna Cotta

via David Lebovitz

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them chill at least four hours.
* This was a fairly firm panna cotta and I would reduce the gelatin to 3-1/2 teaspoons next time

Blueberry Sauce:

Juice the orange in to a small sauce pan. Over medium, bring to a boil and reduce by 1/3 volume  Add one and a half cups fresh or frozen blueberries, boil until thick. Taste and sweeten as desired. We also added a splash of Grand Marnier after we took it off the heat. Chill before serving.

You could do this with any number of fruit/flavor combinations throughout the year, depending on the season. The leftover sauce is a good ice cream topper, and is great mixed in yogurt for an easy and delicious breakfast treat.

Sugar Free Panna Cotta


1 cups heavy cream
3 cup half-and-half or milk
1/2 cup splenda
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
3 1/2 teaspoons powdered gelatin
6 tablespoons (90ml) cold water
Flavor with zest of an orange


1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using organge zest add it to the cream (or vanilla bean, scrape the seeds from the bean into the cream and add the bean pod.) Cover, and let infuse for 30 minutes remove bean pod if using. Rewarm the mixture before continuing.
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them chill at least four hours.

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