Panna Cotta is a dessert that nobody can resist. Even my better half is eating it!
To be very honest, before trying panna cotta for the first time I thought I would not like it. That was because I am not a fan of jelly or of anything that contains too much gelatine. As much as I love cakes, frosting and creamy desserts, I dislike jelly. I don’t even like the cakes and cheesecakes with a jelly layer on top, especially when it is hard.
Panna Cotta, indeed, is a different story. It is creamy and nicely sweet. It is wonderful and nothing to do with jelly! It is a very easy dessert to make but you need to follow 2 key points: 1) Do not add too much gelatine, otherwise your panna cotta is going to become hard, which would ruin it. 2) Do not overdo with sugar. The taste of the good panna cotta is light and velvety but a huge amount of sugar in the cream will simply spoil it. You can add a bit more sugar to its sauce or garnish but not to the cream. Keep it moderate!
Today’s Honey Lemon Panna Cotta with Blueberry Jam is great with its simplicity and wonderful fresh taste. It is very easy to prepare but it is still a dessert worthy of serving even at special dinners and celebrations. It is so delicious that you would not leave it even if you are already full. It contains only 6 ingredients (unless you decide to make the blueberry jam by yourself – in this case the ingredients would be 8).
Lemon and honey is a well known wonderful taste combination. Same goes for lemon and blueberry. The Honey Lemon Panna Cotta with Blueberry Jam is a marriage of delicate tastes which will please your palate! And the best thing is that you need just half an hour to prepare it: the rest is done in the fridge.
The Honey Lemon Panna Cotta with Blueberry Jam is a seriously delicious dessert!
Sprinkle the gelatine over the water and let it stay for 5-10 minutes.
In a heatproof bowl combine cream, milk, honey and lemon zest. Place the bowl over a pan of gently shimmering water. Whisk the mixture until the honey is completely dissolved: it should be very warm but not boiling. Add the bloomed gelatine and whisk until dissolved.
Pour the panna cotta into small jars or glasses, filling them about 2/3 full. Cover with lids or plastic wrap. Let cool in the fridge for 2-3 hours or until firm. Before serving top with blueberry jam.
If you want to make the blueberry jam on your own, simply combine 200 g fresh blueberries with 100 g sugar and few drops of lemon juice in a saucepan over medium heat. Stir continuously 20-30 minutes, until the jam reaches the desired thickness.