Panna Cotta with Wild Blueberries

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Panna Cotta with Wild Blueberries Picture


  • 2 cups frozen Wild Blueberries
  • 1 package (1/4 ounce) unflavored gelatin
  • 3 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons Wild Blueberry juice (from berries)
  • 2 tablespoons brandy
  • 1 tablespoon lemon juice


Defrost frozen Wild Blueberries in the microwave. Save 3 tablespoons of juice for the Panna Cotta.

Put cream in a medium saucepan and sprinkle gelatin over it. Let sit for 5 minutes.

Turn heat to low and cook stirring until gelatin dissolves completely but cream doesn’t boil. Add 1/2 cup sugar and stir until dissolved about 5 minutes. Remove from heat, stir in vanilla and reserved Wild Blueberry juice.

Pour into molds and refrigerate until set, about 6 hours.

For the Sauce: Put Wild Blueberries, 2 tablespoons brandy, 2 tablespoons sugar, and 1 tablespoon lemon juice in a saucepan. Bring to a boil and cook about 5 minutes until sugar is dissolved. Blend slightly with an immersion blender, keeping some berries whole. Cool.

To Serve: Detach the Panna Cotta with a pointed knife. Place molds in warm water briefly to loosen Panna Cotta and unmold onto dessert plates. Spread the Wild Blueberry sauce over the Panna Cotta.

Serves 6-8


330 calories, 19g carbohydrate, 3g protein, 29g fat, 105mg cholesterol, 0g trans fat, 30mg sodium, 1g fiber

Wild Blue is Good for You!