bluleberries

Give the classic Italian Panna Cotta a blueberry make-over with this Blueberry Panna Cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.

Blueberry Panna Cotta Tart Recipe

oz Graham crackers ((2 cups))

Melted butter

Sugar

oz Blueberries (fresh

Blueberry puree (see above)

Whipping cream

milk

tbsp Gelatin

Blueberries (for garnish)

Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

Add melted butter and sugar. Combine well so there are no dry crumbs.

Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan.

Place the tart in the freezer for an hour.

Prepare crust

Pulse the blueberries in a food processor or blender until smooth.

Sieve thru a fine mesh to remove the skin.

Use the amount requested in this recipe.

Blueberry puree

Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.

In a heavy-bottom saucepan, heat the cream &amp; sugar until sugar dissolves and cream comes to an almost boil.

Add the vanilla and the soaked gelatin milk.

Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.

Take the mixture off the heat.

Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blueberry skin. (this is your white panna cotta mixture).

Panna cotta

Take 1/2 cup of the white pannacotta mixture in a bowl and add the blueberry puree – and combine well.

Gently pour half the mixture into the cooled/partially frozen tart shell. ( I prefer to pour over the back of a spoon for a gentle pour).

Carefully, place the tart in the fridge and let chill for 30 minutes to an hour until the top is almost set.

For the second layer – Add only half of the remaining white mixture to the blueberry pannacotta mixture.

Gently pour only half the blueberry panna cotta mixture over the chilled first layer. (I prefer to pour over the back of a spoon for a gentle pour).

Carefully place the tart in the fridge and chill again for 30 minutes to an hour until the top is almost set.

Lastly, combine both the remaining panna cotta mixtures (white and blue).

Gently pour the mixture over the previous cooled layers. (I prefer to pour over the back of a spoon for a gentle pour).

Carefully place the tart in the fridge and this time chill for at least 4 hours until the pannacotta is set.

Decorate with fresh blueberries and whipped cream as shown in the video.

Enjoy!

Layering

NO BAKE – BLUEBERRY PANNA COTTA TART
Give the classic Italian Panna Cotta a blueberry make-over with this Blueberry Panna Cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.
Get the recipe here - https://veenaazmanov.com/blueberry-panna-cotta-tart/


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Blueberry Panna Cotta Tart | No Bake Blueberry Pannacotta

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Blueberry Panna Cotta Tart Recipe

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