Recipe #5288
Blueberry Panna Cotta with Meringue
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 20 min |
6
servings
servings
| Category: | Desserts |
| Subcategory: | Pastries/Treats |
| Source: | Chef Ian Perreault |
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Recipe ingredients
- Gelatin
- 1 package (8 g) unflavoured gelatin
- 2 tsp. (10 mL) cold water
- Panna cotta
- 1⅓ cup (325 mL) whipping cream*
- ½ cup (125 mL) white sugar*
- ⅜ cup (100 mL) blueberry jam
- 3¼ cups (750 mL) plain organic yogurt
- Meringue
- 4 large eggs*, whites only
- ½ cup (125 mL) icing sugar
- Garnish
- 6 mint leaves
Preparation
Gelatin
Soften gelatine in cold water. Set aside.
Panna cotta
In a saucepan, combine cream and sugar and bring to a simmer.
Add gelatine. Remove from heat and stir in blueberry jam.
Strain cream and stir in yogurt.
Pour mixture into 6 glasses and refrigerate 24 hours to set.
Meringue
Using an electric mixer, beat egg whites and icing sugar into stiff peaks. Set aside.
Top panna cotta with a dollop of meringue, garnish with a mint leaf and serve.
Suggestion
This quick, light and easy dessert can be made ahead. For delicious variations, replace the jam with different fruits or spices such as cinnamon, nutmeg or cardamom.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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