Panna cotta is a traditional Italian custard that is easy to make, can be prepared ahead of time, and is gluten-free. This recipe uses buttermilk to make a rich and creamy dessert and blueberries to make a fruity sauce to serve with the custard. Multo™ by CookingPal® allows you to make the panna cotta and purée the blueberries by just one machine, so your panna cotta dessert will be ready in no time!
Add custard ingredients to the bowl and mix until a creamy pudding is formed. Then, thanks to Multo™’s all-in-one design, cook the ingredients for the indicated amount of time using the heating elements at the bottom of the machine.
A light, creamy, and slightly tangy panna cotta topped with a richly flavored blueberry puree.
8 OZ / 235 ML heavy cream
1.75 TSP unflavored gelatin
8.5 OZ / 235 ML buttermilk
3.5 OZ / 100 G sugar
1 TSP vanilla extract
1 PINCH fine sea salt
10.5 OZ / 300 G blueberries, plus more for garnish
2.75 OZ / 80 ML fresh orange juice
1 TBSP water
Add cream to mixing bowl. Sprinkle 1 teaspoon gelatin over cream and let sit 5 minutes to allow the gelatin to soften.
Heat for 7 minutes / 180°F|85°C / speed 2.
Add buttermilk, half of sugar, vanilla, and salt. Mix for 1 minute / speed 3.
Pour panna cotta mixture into 4 small glasses or ramekins. Refrigerate at least 3 hours or until set. Wash and dry the mixing bowl.
Place water in a small bowl. Sprinkle remaining gelatin over the water and let sit 5 minutes.
Add blueberries, orange juice, and remaining sugar to the mixing bowl. Cook for 8 minutes / 195°F|90°C / speed 2.
Blend blueberry mixture for 15 seconds / speed 5.
Add gelatin to the mixing bowl and mix for 30 seconds / speed 3 to dissolve.
Pour the gelée over the panna cottas. Refrigerate for 2 hours or until set.
Serve panna cottas garnished with blueberries. Enjoy your dessert!
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