Vanilla Panna Cotta with Blueberry Compote & Jelly (with Agar-Agar, no Gelatin)

Panna Cotta is an Italian dessert that is rich, silky and smooth in texture. The term Panna Cotta means “cooked cream”. This dessert is made from sweetened cream, sugar that is infused with some flavor like vanilla, fresh mint, coffee, orange, lavender, cinnamon etc and thickened with gelatin or agar-agar. Using right amount of thickening agent is crucial to get a perfect velvety-texture with the right amount of jiggle!

Panna Cotta is an incredibly easy and quick dessert to make; you can whip it up in a few minutes. I love making this dessert and the great thing about this is that it needs to be made in advance to let it chill. You can make this dessert 2-3 days in advance and keep them sealed and chilled, making it a perfect do-ahead dessert for any get-together.

This dessert is so versatile; it can be served with berry compote, fruit coulis, chocolate sauce or covered with fresh fruits.

Ingredients:

For Vanilla Panna Cotta:

Heavy Cream – 4 cups
Sugar – 3/4 cup
Vanilla Extract – 2 teaspoons
Agar Agar – 2 1/2 teaspoons
Water – 1/4 cup

Blueberry Compote (click here for recipe) – 1 cup

For Blueberry Jelly Layer:

Blueberries – 1 cup
Granulated Sugar – 1/3 cup
Cinnamon – 1/8 teaspoon
Salt – a pinch
Water – 1/2 cup + 3 tablespoons
Agar Agar – 1 teaspoon

Method:

1. In a sauce pan, take heavy cream and sugar. Mix until well combined.
2. Heat the mixture on medium flame.
3. Meanwhile, mix agar-agar powder with 1/2 cup of water. Let it sit for 2 minutes.
4. When the sugar is dissolved, slowly add the agar agar powder soaked in water. Let it cook for 3-4 minutes. Do not let the mixture boil.
5. Turn off the heat.
6. Add vanilla extract and whisk the mixture for a minute.
7. If you intend to serve with jelly layer or serve it as is in the serving bowl/glass, then pour it into each serving bowl/glass. Set them aside to cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate.
8. If you intend to un-mould Panna Cotta into a serving plate, then slightly grease the mould(s) and then pour the cooked cream mixture into the mould. Set the mould aside to let the cooked cream cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate. To un-mould, place the mould in warm water and carefully dislodge Panna Cotta from the mould by running a sharp knife through the edges of Panna Cotta.
9. Now to make blueberry jelly, blend blueberries and sugar until smooth.
10. Pass the blueberry puree through a strainer.
11. Mix agar-agar powder in 3 tablespoons of water. Let it sit for 2 minutes.
12. Take the strained blueberry mixture, water, cinnamon and salt in a sauce pan. Heat the mixture.
13. When small bubbles start appearing on the sides of the mixture, turn off the heat.
14. Pour the prepared blueberry mixture on top of the prepared Panna Cotta layer and allow to set. The blueberry mixture will set into jelly layer as it cools down. Refrigerate for at least for 8 hours or more before serving.
15. If you are un-moulding to serve with blueberry compote, place the un-moulded Panna Cotta in a serving plate and top it up with the compote, some fresh berries and mint.

You might also like my Avocado Pudding with Mango Jelly recipe.

Vanilla Panna Cotta with Blueberry Compote & Jelly (with Agar-Agar, no Gelatin)

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Serves: 8 Prep Time: 1 Hour Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR VANILLA PANNA COTTA:

Heavy Cream - 4 cups
Sugar - 3/4 cup
Vanilla Extract - 2 teaspoons
Agar Agar - 2 1/2 teaspoons
Water - 1/4 cup

Blueberry Compote - 1 cup

FOR BLUEBERRY JELLY LAYER:

Blueberries - 1 cup
Granulated Sugar - 1/3 cup
Cinnamon - 1/8 teaspoon
Salt - a pinch
Water - 1/2 cup + 3 tablespoons
Agar Agar - 1 teaspoon

Instructions

1. In a sauce pan, take heavy cream and sugar. Mix until well combined.
2. Heat the mixture on medium flame.
3. Meanwhile, mix agar-agar powder with 1/2 cup of water. Let it sit for 2 minutes.
4. When the sugar is dissolved, slowly add the agar agar powder soaked in water. Let it cook for 3-4 minutes. Do not let the mixture boil.
5. Turn off the heat.
6. Add vanilla extract and whisk the mixture for a minute.
7. If you intend to serve with jelly layer or serve it as is in the serving bowl/glass, then pour it into each serving bowl/glass. Set them aside to cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate.
8. If you intend to un-mould Panna Cotta into a serving plate, then slightly grease the mould(s) and then pour the cooked cream mixture into the mould. Set the mould aside to let the cooked cream cool down to room temperature. Since we are using agar-agar, it sets well at room temperature. Once cooled, refrigerate. To un-mould, place the mould in warm water and carefully dislodge Panna Cotta from the mould by running a sharp knife through the edges of Panna Cotta.
9. Now to make blueberry jelly, blend blueberries and sugar until smooth.
10. Pass the blueberry puree through a strainer.
11. Mix agar-agar powder in 3 tablespoons of water. Let it sit for 2 minutes.
12. Take the strained blueberry mixture, water, cinnamon and salt in a sauce pan. Heat the mixture.
13. When small bubbles start appearing on the sides of the mixture, turn off the heat.
14. Pour the prepared blueberry mixture on top of the prepared Panna Cotta layer and allow to set. The blueberry mixture will set into jelly layer as it cools down. Refrigerate for at least for 8 hours or more before serving.
15. If you are un-moulding to serve with blueberry compote, place the un-moulded Panna Cotta in a serving plate and top it up with the compote, some fresh berries and mint.

Notes

1. For rich, creamy and silky Panna Cotta, you must use Heavy Cream. If you feel it is too heavy, you can use half-half and heavy cream in 1:1 ratio. I usually use heavy cream and whole milk in 3:1 ratio or all heavy cream. 2. If agar-agar powder is not available you can use agar-agar flakes or strands. 1 teaspoon = 1 tablespoon flakes = 1/3 cup strands. 3. Once agar-agar mixture is added to the liquid, the liquid must heat well until about 90C/194F or slightly above. 4. You need to be ready with the serving bowl/glasses before cooking the cream with agar agar as it sets up pretty quickly. When the temperature drops to about 40C/104F, the mixture with agar agar begins to set. 5. Though Panna Cotta means cooked cream, the cream mixture is not boiled. It is just warmed up until it reaches about 90C/194F. 6. Instead of vanilla flavor, you can infuse any other flavor of your choice. 7. Panna Cotta can be served as it is or with any compote, coulis, fruit sauce, chocolate sauce or anything else that you desire.