Blueberry and buttermilk panna cotta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 100g/3½oz caster sugar
- 1 star anise
- 300ml/10fl oz buttermilk
- 90g/3¼oz blueberries
- 300ml/10fl oz double cream
- 70g/2½oz caster sugar
- 1 tsp vanilla extract
- 100g/3½oz blueberries
- 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)
Possible health benefits
General information, not medical advice.
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Blueberry
Source of vitamin K · 19 µg per 100 g, 26% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of manganese · 0.3 mg per 100 g, 17% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Blueberries, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.
- Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.
- Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.
- Place in the fridge to set - this will take at least four hours, or leave overnight.
- For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.
- Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.
- To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Wooden spoon