Recipe: Panna Cotta with Wild Blueberry Compote


Panna Cotta

½ cup (125ml) blueberry juice, reserved from Wild Blueberry Compote recipe

1 package Knox powdered gelatin, or 1 tablespoon powdered gelatin

1 ½ cups (375 ml) whipping cream

â…“ cup (65 g) sugar

seeds of 1 vanilla bean or 1 teaspoon vanilla extract

Wild Blueberry Compote

2 ½ cups (600ml) frozen wild blueberries, thawed and strained, 1 ½ cups (350ml) juice reserved

1 tablespoon sugar

1 tablespoon (15 ml) brandy

Juice of ½ lime


Bowl of hot water to unmold Panna Cotta


Panna Cotta

  1. Place 4 ramekins that will hold approximately ½ cup of Panna Cotta each, on a tray.
  2. Place ¼ cup of blueberry juice in a large bowl.  Sprinkle gelatin over, set aside.
  3. Place remaining ingredients in a pot over medium heat until scalded and sugar has dissolved.
  4. Whisk  heated cream mixture into blueberry juice with gelatin.
  5. Pour cream mixture into ramekins and place tray in fridge to set, approximately a minimum of 3 hours, maximum, 24 hours.

Wild Blueberry Compote

  1. Place 2 cups of thawed blueberries and remaining ingredients in a blender.  Puree until smooth and transfer to a bowl.
  2. Add remaining whole blueberries, mix and set aside.


  1. Before serving, run a thin knife around the inside of the ramekin.  Dip the bottom of each ramekin briefly in a bowl of hot water, carefully flip and place on serving plate.
  2. Spoon blueberry compote over Panna Cotta and serve.

Preparation time: 20 min. + 4 hours cooling time. Serves: 4

Approximate nutritional analysis per portion:
Calories: 390

Fat: 28 g

Carbohydrates: 32 g

Protein: 4 g

Sodium: 30 mg

Cholesterol: 102 mg

Fiber: 3 g