Blueberry and vanilla panna cotta consisting of
– a sweet pastry biscuit,
– blueberry panna cotta,
– vanilla panna cotta.
Material used :
– Micro-perforated baking mat X2
– X15 Silikomart mini-cubes mould
For 2 people
For the panna cotta
270g of liquid cream
30g caster sugar
Vanilla pod
2 sheets of gelatine (4g)
+
40g mixed blueberries
Soften the gelatine in a large bowl of cold water. Heat the cream, sugar and vanilla in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Mix well, spread in the @silikomart mini cubes mould (4 cubes).
Add the mixed blueberries to the remaining mixture. Mix well, mix again if necessary. Divide into 4 other cubes of the mould. Place in the freezer for at least 3 hours.
For the sweet pastry
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut out squares with a serrated cookie cutter. Bake at 180°C for about 10 minutes and between two sheets of micro-perforated baking paper for a nicer result.
Dressing
Place the still frozen panna cotta cubes on the sweet pastry biscuit, alternating vanilla and blueberry panna cotta. I decorated with some blueberries and mint leaves.
