Blueberry-vanilla panna-kota is an amazing treat that can be cooked at home. Of course, you have to tinker a little, but the end result is worth it.
Prepare foods according to the following list.
For vanilla jelly:
- 10 g gelatin
- 100 g sugar
- 5 large spoons of water
- 500 ml cream, fat content - 20%,
- a teaspoon of vanilla extract.
For blueberry jelly:
- 5 g gelatin
- 50 g sugar
- 3 tablespoons of water
- 200 ml cream
- 200 g blueberries - fresh or thawed.
Prepare two containers for making different types of jelly. Soak gelatin in them. While it swells (see the exact time on the package), prepare the mixture.
To make blueberry jelly, mix sugar and cream, boil, and gently pour into the swollen gelatin. Stir until smooth. Puree the blueberries with a blender. Now add the chopped blueberries to the cream, one spoon at a time, and stir immediately - this will help to avoid clots and lumps of gelatin.
Prepare glasses or glasses in which you will prepare dessert. You can pour the mixture as usual, or make a tilt for beauty. To do this, place the glasses on the tray so that one edge is tilted on a support - for example, on a cardboard egg tray. Place a wet towel on for stability. Then pour in the blueberry jelly blank and place the tray with glasses in the refrigerator, where and leave for 2-3 hours to harden.
Now make the vanilla jelly. Combine the cream, sugar and vanilla extract in a saucepan. Put on fire and bring to a boil, then cover the saucepan with a lid and let it sit for a quarter of an hour. After that, strain the mixture into a bowl with gelatin and stir until dissolved.
Remove the frozen blueberry jelly tray and place the glasses on a table or other flat surface. Pour in the vanilla mixture. Place in the refrigerator again until it solidifies. You can garnish the dessert with a few blueberries before serving.
