The holiday season is upon us and you know what that means — it’s time for a few easy-to-make yet impressive-looking desserts that you can add to your repertoire for wowing guests! Case in point: before I stumbled upon this article on The Kitchn, I had never even considered making panna cotta at home. And now that I’ve seen the light, I could not imagine spending $14 on it at a restaurant ever again (unless there are some really special flavor combinations going on…). It’s that easy and oh so versatile to customize to your liking. I had some blueberries in the freezer from our visit to a pick-your-own blueberry farm in Santa Barbara over the summer, but you are welcome to use any seasonal fruit to pair with the silky smooth pudding. Just a slight note, this basic recipe involves gelatin and refrigeration to set, unlike the traditional Italian recipe which uses egg whites and is baked in a bain marie.
Panna Cotta Ingredients:
1 1/2 cups milk
1 1-ounce envelope of powdered gelatin (or 4 gelatin sheets, bloomed in ice water)
1/3 cup granulated sugar
1 vanilla bean, scraped
1 1/2 cups heavy cream
Set up a double boiler if you have one, or bring a small pot of water to a boil and nestle a heat-safe bowl (Pyrex, for example) over it. Add milk and sprinkle the powdered gelatin over the surface. Let sit for 1-2 minutes to bloom the gelatin. Add the sugar and vanilla and whisk well to completely dissolve the sugar. It should have a silky texture with no grittiness. Heat the mixture until it is barely simmering. Pour in the cream and continue to cook until the mixture has warmed to room temperature. (If it is too hot, just set aside to cool a bit before pouring into the molds.) Pour into ramekins or serving dishes. Refrigerate for at least one hour or until set. The texture will be wobbly and much more delicate than jello. Serve cold.
Blueberry Compote Ingredients:
2 cups frozen blueberries, divided
3 tablespoons water
2 tablespoons honey
Dash of ground cinnamon
In a small saucepan, heat 1 cup of blueberries with the water, honey, and cinnamon. Simmer over medium-low heat until the fruit starts to break down, about 5 minutes. Using the back of a spoon, gently mash the berries into a coarse puree. Add the remaining 1 cup of blueberries and cook for another 3-5 minutes or until the whole berries are warmed through and the mashed berries have formed a sauce-like consistency. Serve warm.
The blueberry compote also tastes great as a topping for ice cream, pancakes, waffles, even steel cut oatmeal! Once it has cooled, I transferred the leftover compote to a glass jar and kept it in the refrigerator for about a week. It could probably keep longer if you’re into canning jams and whatnot, but the compote is so delicious that it will magically disappear quite quickly!
I know it’s been a long time since we’ve posted a recipe on this blog, but I hope you enjoy this two-for-one. We did not include step-by-step photos this time, but trust me, it’s just THAT easy. If you try either of them at home, please let us know what you think!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things, and I can honestly say that my life has changed for the better knowing now that panna cotta is just so easy to make!
This month is hosted by Linda at The Orange Bee.