**Disclaimer: THIS IS REALLY PANNA NOTTA.
I’ve been wanting to make panna cotta for ages! Cream on its own is fantastic. Cooked, set, sweetened cream is miles better. Honest and uncomplicated, accompanied with the fresh taste and flavour of berries of your choice, sometimes chocolate or caramel sauce, panna cotta is one of those things you can never get enough of.
I know every one has their own cravings (they’re terrible things to predict in advance so I write them down as and when they come to me) and list of recipes they plan to complete. I am hardly that organised so I usually forget my cravings (unless, as said before, I write them down somewhere but most of the time I end up losing these scraps of paper) which is honestly a bad thing since I want to remember them and then satisfy them. This was put on hold for a very long time, until now. And according to popular theories, the longer you frustrate your desires, if not denied for too long, the final satisfaction will be double the pleasure. The only problem with mine was it didn’t set too well probably because I didn’t use enough gelatin sheets. Or maybe because I’d melted my panna cottas by accident whilst letting them sit in boiling water for near a minute. Who does that?! Thereafter, I had to place them back in the fridge but its setting qualities had been all ruined by then.
Runny, depressed and messy panna cotta.
100% disappointment. At least for me.
Others who tasted it said it was one of the best things I’ve made with the perfect melt-in-your-mouth moment. I was completely bummed out by the looks of it.
This makes 4-6 servings.
Vanilla Panna Cotta & Blueberry Sauce
Ingredients
- 4 tbsp caster sugar
300ml double cream
300ml milk
1 vanilla pod
170g mascarpone
4 gelatin sheets (I recommend increasing this to maybe 5)
sunflower oil, for greasing glasses
- For the blueberry sauce:
1/4 cup caster sugar
1/4 cup water
1 tbs morello cherry cordial
1 punnet blueberries
Cook the cream, milk, sugar in a heavy-based saucepan over medium to low fire. Add the vanilla bean and simmer on low for 5-6 minutes. Remove the vanilla bean. Split the bean, scrape the seeds out and add them to the cooking cream. Return the bean back into the cream and let simmer for another 2 minutes.
In a bowl of cold water, soak the gelatin sheets till soft and bouncy.
Remove from saucepan of cream from heat. Using a metal whisk, whisk in the mascarpone cheese until smooth. Whisk the gelatin sheets in next.
Using some oil, brush the insides of glasses. Pour cooked cream into the glasses. Let the glasses cool for a little in room temperature then transfer to fridge to let set for at least 3 hours.
For the blueberry sauce:
Over low fire, dissolve the sugar into the water. Add the blueberries and crush some of them into the sugar mixture. Add the cordial and let this simmer and reduce till it thickens to desired consistency. Serve with panna cotta. YUM.
Hey Diva,
Sorry that you were bummed by the panna cotta. I’m sure it tasted wonderful though. I just happened to post on panna cotta today and adapted a recipe from Helen of Tartelette. It was really easy and delicious if you’re interested.
Cheers,
Susan
I have never made a panna cotta in my life and I do not even recall eating it. I just saw Susan’s panna cotta on her blog, looks wonderful! I really want to try it one day. By the looks of your picture, I would never know about your panna cotta disaster:) looks fine to me:) So are you saying do not try this recipe?:)
Hey, you can’t argue with praise, eh?
It looks actually well-set from here– panna cotta should bow down a little when unmolded, that’s how soft you want it. Perhaps the boiling water bath was a bit much, though. It looks very yummy anyway 
looks aren’t everything! frankly, as long as the flavor is there, i don’t give a hoot what the food on my spoon looks like–i’ll eat it, and i’ll eat it good.
It’s okay, I would eat it! Being a food blogger can be frustrating sometimes - we always want everything to look pefect
It looks delicious to me! I have never tried a panna cotta myself but you’re certainly inspiring me to give it a whirl!
It looks great even if it is a bit runny!! Blueberry and vanilla are two of my favorite flavours and I have been wanting to try making panna cotta as well. Bookmarked to try.
That looks flipping dreamy. I love that you can see the flecks of vanilla seeds in there. I’m kinda similar - if something goes wrong, it takes a lot of praise to make me feel like a non-failure…
Sorry your bummed but in all honesty, it looks FANTASTIC. And as since your guests loved it, then that’s even better!
I’m pretty sure that this tasted incredible despite appearances. I like the idea of pairing blueberries. Good luck on your next attempt!
Panna cotta or notta…this is fabulous. It’s the most favourite of all creamy delights & yours is drooliciously good Diva. YUM!! Perhaps you could try & omit the milk altogether, & increase the cream by the amount if you like! The coulis looks finger-licking (screen-licking in my case) good!! I have a little tag waiting for you…it’s quite a fun one!! Cheers
It doesn’t look like panna notta to me! It’s such a gorgeous photo! And I’m positive that the flavor was amazing.
It looks absolutely beautiful! Sorry it did not set like you wanted. I love panna cottas…love ‘em!
Well, even if you think it doesn’t look pretty, you did an amazing job of photographing it to fool the rest of us! And if it tastes good, who cares, right?
You may be bummed about the looks of it, but I’m swooning over it here. It looks decadent and delicious!
Oh, Diva - I totally feel for you! If you hadn’t said anything though - I still would’ve thought it was beautiful, bc it is! But, I completely commiserate bc when you make something and want it to be gorgeous and then it flops (in your mind) - ugh - such a let down, even if it tastes great. And then the photo shoot for it? Suck-dom.