On hot days, nothing beats the freshness of a deep-frozen blueberry panna cotta with deep-frozen blueberry chia pudding:
Ingredients
-Blueberry panna cotta
📍2 cups cold cream, divided;
📍2 ½ teaspoons of powdered gelatine;
📍2 cups of deep-frozen blueberries;
📍6og granulated sugar;
📍A pinch of salt
-Blueberry chia pudding
📍2 cups of blueberries and more to serve;
30g granulated sugar;
📍¼ cup water;
📍A pinch of salt;
📍20g chia seeds;
📍1 tablespoon of lemon juice.
Directions:
Blueberry panna cotta
1- Pour 1/4 cup of the cream into a small bowl. Carefully sprinkle the gelatine over the entire surface of the cream, then whisk to combine. Leave to stand for 10 minutes.
2- Meanwhile, in a saucepan, mix the blueberries and granulated sugar with a pinch of salt. Cook over a low heat, stirring, for about 20 minutes. Turn off the heat and add the remaining cups of cream and reduce the heat. Bring to the boil over a low heat, stirring constantly so as not to burn the cream. Turn off the heat and add the gelatine mixture. Stir until the gelatine is completely dissolved.
3- Divide the mixture into dessert bowls. Cover and refrigerate until firm.
Blueberry Chia Pudding
1- In a saucepan, combine the 2 cups of blueberries, the sugar and 1/4 cup of water. Cook over a low heat, stirring occasionally, until the blueberries start to boil, about 15 minutes. Add a pinch of salt and remove from the heat. Add the chia seeds and lemon juice.
2- Place the chia seed pudding in a medium bowl. Cover and refrigerate, stirring occasionally for the first 30 minutes to evenly distribute the chia seeds, until the pudding thickens.
3- Serve the panna cotta topped with a portion of the blueberry chia pudding and garnish with blueberries of your choice.