Wednesday, July 2, 2014

Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

Welcome to the Foodie Extravaganza!  
We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.  We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.
We would love to have you!

It's time for blueberries, which for me, means Panna Cotta topped with a Blueberry Compote! I love blueberries and don't you think they are the perfect summertime fruit? Panna Cotta is easy to make, and the blueberry compote is just as easy. Plus, I used Truvia instead of sugar for fewer calories. The best part is that they have to be made ahead of time, so it is the perfect dessert!
 Panna Cotta w/ a Blueberry Compote

Panna Cotta
(adapted from epicurious)
1 envelope unflavored Gelatin (1 tablespoon)
2 tablespoons Cold Water
2 Cups Heavy Cream
1 Cup Half and Half
2 tablespoons + 2 teaspoons Truvia Baking Blend
1 1/2 teaspoon Vanilla Extract

Blueberry Compote
(adapted from
1 cup Fresh Blueberries
1 teaspoon Cornstarch
1/2 teaspoon Truvia Baking Blend
1/4 cup Water

Using a small saucepan, sprinkle the gelatin over the cold water
and let it stand about 1 minute to soften.
Heat the mixture over low heat.
Remove from heat when the gelatin dissolves.
In a large saucepan bring the cream, half and half, and
truvia just to a boil over medium to high heat.
Take the pan off the heat and add in the gelatin mix and the vanilla.
Let it sit while you make the compote.
Place the cornstarch, Truvia, and water in a saucepan.
Cook over medium heat until clear and slightly thickened.
Stir constantly.
Add your blueberries. As they heat they will become
soft and you can press on them with your spoon
or spatula to break them apart.
Let them cool.
Place some of the blueberries and sauce in the
bottom if your dishes.
Divide the Panna Cotta into the three dishes.
Some of the blueberries might float to the top, but it
is fine like that. Cover each dish with plastic wrap
and refrigerate for at least 4 hours or overnight.
Right before serving, place a spoonful of blueberry compote on top.

Make sure to check out these great recipes from our group!  (You can click on each picture or the link to take you to that blogger's recipe)

Blueberry Lemon Breakfast Cake @ We Like to Learn as We Go
Blueberry Banana Bread @ Pantry Friendly Cooking
 Blueberries with a Side of Sunshine @ Forty Eighteen
Homemade Blueberry Poptarts @ Our Thrifty Ideas
Blueberry Cheese Cake Pastries @ Summer Scraps
Lemon Blueberry Sandwich Cookies @ From Gate to Plate
Panna Cotta w/a Blueberry Compote @ The Freshman Cook
Strawberry Vanilla Blueberry Ice Cream @ Food Lust People Love
Blueberry Pie Ice Cream @ Love in the Kitchen
Lemon Blueberry Pound Cake @ Keep it Simple, Sweetie


  1. Years ago, our favorite Italian restaurant offered panna cotta as one of the dessert choices on the lunch menu and I ordered that every single time we went. I must try your recipe and make it at home now, Teri. It's so beautiful with the blueberry compote on top!

    1. Thank you Stacy! I am looking forward to making it with some other toppings and I have also seen the Panna Cotta made so pretty in dishes where it is angled when it sets up, and then fruit added. Let me know if you make any. I think the combinations may be endless!

  2. Such a simple, elegant dessert. Looks bautiful :)

    1. Thank you Minnie. I was surprised by how easy it was to make!

  3. I've never had panna cotta before, but it looks like it's something I need to try! Pinned!

    1. Alexis~You won't be sorry when you try it. It is really good! Thanks!

  4. I've never made Pana Cotta, but now I really want to!

    1. Thanks for your nice words Vanessa! I think you would really enjoy it!