This is a wonderful summer dessert to serve when having guests. Preferable enjoyed outside on a candlelit terrace. That’s at least how we enjoyed it last night! I have had plenty of panna cotta’s, in Italy and elsewhere, but must say that this one with blueberry jam is really really good. You could off course swap the blueberries for raspberries, strawberries or even blackberries if you like. The rest of the recipe stays the same.
Agar agar is a vegetarian substitute for gelatin. It’s available in larger supermarkets or Asian shops.

Serves 4

Blueberry jam:
250g frozen blueberries
200 ml water
50g sugar

Add blueberries, water and sugar to a medium sauce pan. Bring to a boil, turn down the heat and let cook until it has thickened and looks like jam. Keep stirring to prevent the berries from burning. Let it cool.

Panna cotta:
250 ml whipping cream
250 ml full fat milk
35g sugar
1 tsp agar agar powder
2 tsp vanilla extract

Combine all the ingredients in a medium saucepan. Bring to a simmer, stirring now and then. Don’t let it boil! Let it cool for a few minutes.

Divide the jam over 4 serving cups/glasses. Divide the panna cotta on top of the jam. Keep 3-4 hours or overnight in the fridge. Decorate with fresh blueberries before serving.