BENGALURU: Heavy cream 400 ml
Sugar 80 gm
Buttermilk 100 ml
Honey 30 ml
Cooked blueberry puree 70 gm
Gelatin 8 gm
Vanilla essence few drops
METHOD
Puree the blueberry and reduce it to thick consistency by keeping on a slow flame and allow it to cool to room temperature.
Boil cream, honey and sugar together and keep aside to bring down to room temperature.
After 30 minutess, add buttermilk, melted gelatin (gelatin has to be soaked in water and melt it in a double boiler) and add vanilla to the above mixture.
Assemble the panna cotta as follows. Spoon a small amount of blueberry puree to the bottom of each serving glass, then carefully pour the panna cotta mixture over the blueberry puree and refrigerate it for six hrs.
Then take out the panna cotta from the refrigerator. Garnish with a blueberry.