Blueberry Balsamic Panna Cotta
You all know how much I adore panna cotta (just do a quick search with the words panna cotta in the search box above and you’ll find a plethora of flavors). It’s a super simple dessert that will literally only take you 10 minutes of “working” time. The rest of the time your refrigerator does the work. That’s what I call winning. Why do I love it so?
Because you can take the classic vanilla panna cotta recipe and by simply adding additional seasonal flavors it changes the whole scrumptious shebang. Making it perfect the perfect year round dessert. These gorgeous jars of vanilla bean panna cotta are topped off with fresh blueberries and a finger licking organic Blueberry Balsamic Sauce from Robert Rothschild Farm.
It lends just the right amount of sweet and tart to the creamy vanilla base. Winning again.
For the past few months I’ve partnered with the fine folks at Robert Rothschild Farm to create several recipes using their Organic Blueberry Balsamic Sauce (aka blueberry bliss in a jar). Besides being decadently delicious, their sauces are USDA Certified Organic and use Non-GMO ingredients.
You can find the complete collection of Robert Rothschild organic sauces at Harris Teeter locations in the NC/SC region. Don’t live in my awesome state? No worries, if you’re not located in the Carolinas you can find Robert Rothschild Farm Sauces on their WEBSITE.
Last month we shared our Grilled Bruschetta with Burrata and Blueberry Balsamic Sauce and the month prior a Sweet Corn Ice Cream with Blueberry Balsamic Sauce .
You’ll want a few extra recipe options, besides just spooning it into your mouth (why yes I did, sorry not sorry), because let’s be honest you’ll already have the sauce on hand (one jar goes a long way) and we like to work with the waste not want not motto.
SERVING TIP: You can use any serving containers you like (champagne flutes, jars, ramekins, cappuccino cups, etc.). Go with several small ones as we’ve done (perfect for individual portions) or go with one large container/vessel if you’re serving family style.
Disclaimer: This post is sponsored by Robert Rothschild Farm. I was compensated for my time. Opinions are my own. Always have been. Always will be.
Disclaimer: This post contains affiliate links.
What You Will Need:
- 2 cups heavy whipping cream
- 3/4 cup granulated sugar
- 1 vanilla bean - cut vertically
- 4 tablespoons COLD water
- 1 envelope gelatin
- 1/4 cup Robert Rothschild Farm Blueberry Balsamic Sauce - divided
What To Do:
- Into a heavy bottom pan add: cream and sugar. Stir to combine. Add vanilla bean and seeds.
- Cook over medium heat until bubbles begin to form around rim and cream is warmed through.
- WHILE cream is cooking, into a small ramekin add water. Sprinkle gelatin packet on top. Set aside for gelatin to bloom.
- Remove vanilla bean. Add gelatin mixture to cream. Stir until completely combined.
- Place 2 teaspoons of Blueberry Balsamic Sauce into the bottom of each jar. Equally divide cream mixture between jars (I've used 5.4 ounce Weck jars)
- Transfer to refrigerator to set up/chill. Approximately 2 hours.
- Prior to serving, top with additional Blueberry Balsamic Sauce and fresh blueberries.