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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


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


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


Per portion:

  • calorific value
    795 kj / 190 kcal
  • protein: 3 g
  • carbohydrates: 16 g
  • fat: 12 g
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.


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.


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