Try your hand at this gorgeous panacotta recipe with homemade blueberry sauce. 


  • Panacotta

  • 300ml Double Cream

  • 70g Caster Sugar

  • 1 tsp Vanilla Extract with seeds

  • 2 ½ sheets Gelatine

  • 300ml Buttermilk

  • 90g Blueberries

  • Blueberry sauce

  • 100g caster sugar

  • 50ml water

  • 1 star anise

  • 100g blueberries


  • 1.

    Soak the gelatine in a little cold water.

  • 2.

    Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.

  • 3.

    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.

  • 4.

    Divide the blueberries between 5 pudding moulds.  Pour over the cream mixture to fill the moulds.

  • 5.

    Place in the fridge to set. This will take at least 4 hours or leave overnight.

  • 6.

    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.

  • 7.

    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.

  • 8.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 497kj
  • Fat Total 29g
  • Saturated Fat 17g
  • Protein 7g
  • Carbohydrate 55g
  • Sugar 53g
  • Sodium 183mg

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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