A basic panna cotta is an Italian classic. It’s basically milk pudding thickened with gelatin. The words ‘panna cotta’ mean “cooked cream”. A flan (as well as creme brulee) looks similar but uses egg yolks as the thickening agent and needs to be baked in the oven. A panna cotta uses gelatin and needs no baking. Recently, I made this blueberry panna cotta tart for a family get-together, and everybody was so fascinated with how beautiful it looked. Those ombre purple layers were mesmerizing. Blueberries have a beautiful color, don’t you agree? This is a simple dessert that’s easy to impress with.
Why make this tart
Actually, Panna Cotta is a very simple and easy recipe. Moreover, this is probably one of the easiest desserts to make with very few ingredients. Also, it needs a few hours to chill, which means it is the perfect make-ahead dessert for entertaining. The classic panna cotta does not travel well but this one definitely makes an impressive dessert to take with you to family and friends. I am using fresh blueberries because they are in season but you can also use frozen berries for the panna cotta. There are just three components to making this tart: The crust – Today, I am using a cookie crust to make this a no-bake tart. But you can also use a prebaked shortcrust tart shell as we did in our strawberry panna cotta tart. The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar. That’s what we also have here. The fruit variation – Today, we add the blueberry puree to the basic panna cotta to make a blueberry panna cotta tart. The layers – Creating these layers is not difficult, and yet they do take a few extra minutes. To make the layers, we simply combine the puree and basic panna cotta mixture in different proportions and add it to the shell at different times.
Ingredients & Substitutes
Whipping Cream – I have used 38% fat for my whipping cream. You want to use a minimum of 32%, if not more. Low-fat creams will set into a very soft Panna Cotta that won’t cut into beautiful slices. Whole milk – You also need to use whole milk, not low-fat. If you prefer, you can substitute it with almond milk. Sugar – It is best to use castor or fine-grain white sugar. You want the sugar to dissolve easily without affecting the color of the mixture. Gelatin – It’s best to use unflavored gelatin so that the blueberry flavor shines beautifully. Blueberries – I have used fresh blueberries because they are in season. However, you can also use frozen blueberries for the puree. Just pulse and sieve them the same way.
Step-by-step: Blackberry panna cotta tart
Blueberry puree
Blackberry Puree – Pulse the blueberries in a food processor or blender until smooth. Sieve through a fine mesh to remove seeds. Use the amount requested in this recipe.Pro tip – Straining the puree will remove the seeds, which will give a velvety texture to the panna cotta.
Prepare crust
Using a food processor, crush the graham crackers until they resemble breadcrumbs. Then, add the melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.Pro tip – Make sure you do not have large cookie chunks, as that can cause the crust to break easily when slices Pour the batter into the tart pan and press the crumbs into the pan with the back of a spoon or glass. Then, place the tart in the freezer for an hour.Pro tip – Freezing the tart will prevent the panna cotta mixture from soaking into the crust.
The panna cotta mixture
Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.Pro tip – Soaking the gelatin will ensure it dissolves into a smooth, not grainy, mixture. In a heavy-bottom saucepan over medium heat, heat the cream & sugar until the sugar dissolves and the cream comes to an almost boil. Next, add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated through.Pro tip – We do not want to boil the gelatin as it can make the gelatin chewy. Take the mixture off the heat. Sieve the mixture through a mesh to get any undissolved gelatin.Pro tip – This is your basic panna cotta mixture that you can use as vanilla panna cotta.
Layering
First layer – Combine 1/2 cup of white pannacotta mixture in a bowl and add all the blueberry puree. Gently pour half the mixture into the cooled/partially frozen tart shell. Chill the tart in the freezer for 10 minutes.Pro tip – I prefer to pour over the back of a spoon for a gentle pour.
Second layer – Add half of the remaining white panna cotta mixture to the remaining blueberry panna cotta mixture. Gently pour half the mixture over the chilled first layer. Chill in the freezer for 10 minutes.Pro tip – This mixture is lighter in color. Third layer – combine both the remaining mixtures and pour over the chilled second layer. Chill in the fridge for 2 to 4 hours until set. Garnish – Top with fresh blueberries and whipped cream as shown in the video. Enjoy!
Tips for success
Typically, Graham crackers are used, but I also like to use my kid’s favorite digestive biscuits. Ensure you chill the cookie crust before you pour the panna cotta mixture to prevent crumbs from getting into the mixture. You can use fresh or frozen blueberries. If you add the frozen blueberry puree to the panna cotta, it will thicken the gelatin. So, if necessary, heat it for a few seconds. You can add a bit less or more blackberry puree until you get the color you are looking for. You can make this blueberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
Blueberry ice cream Classic Blueberry Tart or Mini blueberry cream cheese tarts Easy Blueberry Crumble or Cream Cheese Blueberry Crumb Bars Blueberry filled macarons Blueberry Cheesecake or Baked mini blueberry cheesecakes Apple blueberry cupcakes Banana blueberry smoothie Blueberry filling for cakes, pies, and tarts Blueberry Cream Cake with crumb topping
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