After Memorial Day weekend, we wait for the fourth of July. This year we are planning to visit Chicago for a potluck with my old friends whom we are meeting after long time, do all the rides available for the day with my little one, then watch fireworks. What are your plans for the July 4th? I hope you guys are having a great time with kids and summer holidays! Last year I prepared a patriotic berry pie for the July 4th weekend which was appreciated by all my friends for the look and taste. If you have not checked the recipe yet please do so. It tastes amazing and when berries are in season make most use of it 🙂 If you are looking for simple and easy 15 minute dessert for the same day you can try the patriotic fruit and cream recipe.
If you are following my blog, you mare probably familiar with my love for fresh berries and how frequently I use them in my recipes. I was surprised to see that I have not posted this simple and easy Italian dessert that I prepare every year using fresh berries. Whenever I prepare panna cotta, it also reminds me of another french dessert called Blancmange. Generally, I prepare panna cotta with only 2 layers, that is with one fruit layer and one cream layer. This is the first time I am trying out 3 layers so that I can take it for potluck and also show my love for the county that has taught me so much. It is always a very good idea to bring with you fancy desserts for holiday gatherings like the 4th of July, Christmas and Thanksgiving, isn’t it? It usually becomes the talk of the party, and you get to interact with lots of guests and make new connections. Traditionally, Panna Cotta is like very basic pudding prepared using cream and milk and thickened with gelatin. Panna cotta looks like custard or flan. Its sweet and creamy. You can modify it with different flavors. My favorite ones are fruit flavored thickened with gelatin. Panna cotta can be covered with plastic wrap and refrigerated for upto 3 days.
Ingredients for Strawberry and Blueberry Panna Cotta
1 cup blueberries ⅔ cup water ¼ cup sugar 1 pack unflavored gelatin (approx 2 ¼ tsp) or Agar agar for vegan version
How to make Strawberry and Blueberry Panna Cotta
Puree the blueberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins. Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp. Place serving cups in a baking tray (e.g. muffin pan or a 9 x 9 pan lined with kitchen towels) in inclined position. Pour the blueberry mix into serving cups and cool in fridge for at least 2 hrs.
Combine milk and heavy cream. Add pack of gelatin, sugar, vanilla extract and let it soak for 2 mins. Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp. Remove the serving cups from the refrigerator and place the cups upright in the tray. Pour the strawberry mix into serving cups on top of cream layer and cool in the fridge for another 2 hrs.
Puree the strawberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins. Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp. Pour into serving cups on top of cream layer and cool in fridge for another 2 hrs.
Strawberry and Blueberry Panna Cotta is ready. Serve and enjoy!!
1 pint strawberry ⅔ cup water ¼ cup sugar 1 pack gelatin
Tips :
I have presented it in 5 large glasses for presentation. You can divide this into 8 to 10 smaller serving bowls. Also, depending on the sweetness of the fruit, you can also vary the amount of sugar for strawberry and blueberry layer
Some of my favorite summer food recipes to try for 4th of july
patriotic berry pie for the July 4th thai style popcorn black bean veggie burger Chicken Tikka Tandoori Style Grilled Chicken Grilled Margherita Sandwich Grilled Corn on the Cob Tandoori Cauliflower Strawberries and cream Strawberry turnovers Best Strawberry Peanut Butter toast fruit and cream
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