Blueberry and Buttermilk Panna Cotta

Rich buttermilk panna cotta studded with fresh blueberries, served with a spiced star anise and blueberry sauce.

Dessert Blueberries Buttermilk Panna Cotta Make-Ahead Paul Hollywood

Estimated Nutrition

Calories

497.1

kcal / serving

2485.6 kcal total

Carbs

54g

per serving

269.8 g total

Fat

31.2g

per serving

155.8 g total

Protein

3.7g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the panna cotta

Vanilla Extract

Approximately 1 tsp

2.5

sheets

Gelatine

Soaked in cold water; can use vegetarian alternative

100

Caster Sugar

For the sauce

Dairy

300

Double Cream

300

Buttermilk

Fruits

Blueberry

For the panna cotta

NutsSeeds

piece

Star Anise

Method

Remove from heat, stir in squeezed gelatine until dissolved, then mix in the buttermilk.

Divide 90g blueberries into five ramekins and pour the cream mixture over them.

Refrigerate for at least four hours or overnight until set.

Loosen panna cottas with a knife, unmould onto plates, and top with blueberry sauce.

Warm the cream, 70g sugar, and vanilla in a pan until the sugar dissolves and it begins to boil.

Boil 100g sugar, 50ml water, and star anise in a pan until the syrup thickens slightly.

Remove from heat, add 100g blueberries, and leave to cool until the syrup turns red.