Ingredients
The following ingredients have 5 Servings
- 300ml/10fl oz double cream
- 70g/2½oz caster sugar
- 1 tsp vanilla extract
- 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)
- 300ml/10fl oz buttermilk
- 90g/3¼oz blueberries
- 100g/3½oz caster sugar
- 1 star anise
- 100g/3½oz blueberries
Instruction
- Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.
- Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.
- Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.
- Place in the fridge to set - this will take at least four hours, or leave overnight.
- For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.
- Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.
- To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.
