This super-easy, super-fast creamy vanilla-scented panna cotta topped with juicy blueberry syrup is a make-ahead dessert that will knock your socks off!
Preparation Time
35 mins
Cooking Time
25 mins
Total Time
60 mins
Calories
268 Calories
Recipe Instructions
Step 1
Place sixteen 4-ounce ramekins on a rimmed baking sheet.
Step 2
Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Step 3
For the custard: Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife.
Step 4
Fill a large saucepan halfway with water and bring to a simmer over medium heat.
Step 5
Combine vanilla pods, scraped beans, heavy cream, and sugar in a large bowl that fits snugly over the pot without touching water. Whisk thoroughly to mix. Place bowl over simmering water. Whisk until sugar dissolves, about 5 minutes.
Step 6
Remove the bowl from the heat and strain cream mixture through a fine-mesh strainer. Discard the water in the pot.
Step 7
Sprinkle gelatin over 1/2 cup water in a small bowl and stir until granules separate. Pour gelatin into cream mixture and whisk to combine. Let sit until slightly cool, about 20 minutes.
Step 8
Whisk buttermilk into cream mixture. Pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
Step 9
For the blueberry topping: Place blueberries in a large saucepan over medium heat. Cook until they start releasing their juices, about 5 minutes. Stir in orange juice and sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
