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Recipe of: © Monsieur Cuisine

Panna cotta with blueberry jelly

MC plus
4 portions
Average difficulty
Ready in: 4:25 h
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 14.02.2018

FOR THE PANNA COTTA:

  • 5 sheets of gelatin
  • 250 ml milk
  • 250 ml cream
  • 4 tbsp sugar
  • pulp of 1 vanilla pod
  • a few fresh blueberries, to decorate

FOR THE BLUEBERRY JELLY:

  • 300 g blueberries
  • juice of 1 orange
  • 4 tbsp sugar
  • 3 sheets of gelatin

Nutrients

Per portion:

  • calorific value
    795 kj / 190 kcal
  • protein: 3 g
  • carbohydrates: 16 g
  • fat: 12 g
Instruction
Preparation time
10 min.
Ready in
4:25 h
  1. Soak the gelatin in 2 separate bowls (1 x 5 leaves, 1 x 3 leaves) according to the packet instructions.
  2. Place the milk, cream, 4 tablespoons of sugar and vanilla pulp in the blender jug and heat for 7 minutes/80 °C/speed setting 2 to bring to a boil. Squeeze 5 leaves of soaked gelatin out well, place in the blender jug and process for 30 seconds/speed setting 3 to dissolve. Transfer to individual ramekin dishes and leave to cool down to room temperature before placing in the refrigerator for 3 hours to set.
  3. As soon as the panna cotta has set, make the blueberry jelly by placing the blueberries, orange juice and 4 tablespoons of sugar in the clean blender jug and heat for 8 minutes/80 °C/speed setting 2 to bring to a boil, then purée for 15 seconds/speed setting 5. Squeeze out the rest of the gelatine thoroughly, add to the blender jug and process for 30 seconds/speed setting 3 to dissolve. Pour the jelly over the panna cotta. Leave to cool once more to room temperature, then chill in the refrigerator for 1 hour until set. Tip the panna cotta portions onto little plates and decorate with fresh blueberries.

TIP:

To turn out the puddings, place the container briefly in hot water and gently prise away the edge of the panna cotta with a knife.

Finished!

Bon appétit with Monsieur Cuisine