Try your hand at this gorgeous panacotta recipe with homemade blueberry sauce.
Soak the gelatine in a little cold water.
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 to the pan and stir until dissolved. Add the buttermilk and mix well.
Divide the blueberries between 5 pudding moulds. Pour over the cream mixture to fill the moulds.
Place in the fridge to set. This will take at least 4 hours or leave overnight.
To make the sauce, put the sugar, water and star anise into a pan. Bring to the boil so 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 panacotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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