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vanilla panna cotta with blueberry sauce and crumble topping
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Vanilla Panna Cotta with Blueberry Sauce

A creamy vanilla bean panna cotta topped with a simple blueberry sauce and a crunchy almond, oat and malted milk crumble
Prep Time10 minutes
Cook Time45 minutes
Setting Time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: Italian
Keyword: easy dessert, panna cotta, vanilla panna cotta
Servings: 4
Author: Rachel Lerro

Ingredients

For The Vanilla Panna Cotta:

  • 1 1/2 teaspoons powdered gelatine (~4.5g)
  • 1 tablespoon + 1 teaspoon sugar (20g)
  • Pinch salt
  • 2 cups heavy cream (460g)
  • 1/2 vanilla bean seeds scraped (or 1 teaspoon vanilla extract or paste)

For The Blueberry Sauce:

  • 1 1/2 cups blueberries (160g)
  • 3 tablespoons + 2 teaspoons sugar (60g)
  • Splash water
  • Pinch salt

For The Almond, Oat and Malted Milk Crumble:

  • 1 3/4 tablespoons salted butter (25g), melted
  • 10 almonds (~1 tablespoon whole almonds, or ~10g), chopped
  • 2 tablespoons flour (20g)
  • 1 tablespoon + 1 teaspoon sugar (20g)
  • 1 tablespoon malted milk powder (15g)
  • 1 tablespoon rolled oats (10g)

Instructions

Make The Vanilla Panna Cotta:

  • In a small saucepan, combine the sugar, a pinch of salt, and 1/2 cup of the heavy cream. Bring to a gentle simmer over medium heat.
  • Remove from the heat and immediately stir in the gelatin until fully dissolved.
  • Add the remaining cream and vanilla bean seeds (or vanilla extract), stirring gently to combine.
  • Pour the mixture into serving glasses or bowls. Refrigerate for at least 4 hours, or preferably overnight, until set.
  • Tip: Save the vanilla pod and store it in a jar of sugar to make vanilla sugar.

Make The Blueberry Sauce:

  • Add the blueberries, sugar, water, and salt to a small saucepan.
  • Bring to a simmer over medium heat and cook for 15–20 minutes, stirring occasionally, until the berries burst and the sauce thickens into a syrup.
  • Remove from heat and let cool completely.

Make The Crumble Topping:

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • In a bowl, mix the melted butter with the almonds, flour, oats, malted milk powder and sugar until evenly combined.
  • Spread the mixture onto the prepared baking sheet.
  • Bake for 20 minutes, stirring at the 10-minute and 15-minute marks. During the final minutes, the crumble will start to brown and become fragrant. Keep an eye on it.
  • Remove from the oven and let cool completely —it’ll get nice and crispy up as it cools.

To Serve:

  • Spoon the cooled blueberry sauce over the set panna cotta and finish with a generous sprinkle of the almond oat and malted milk crumble.

Video

Did You Make This Recipe?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!