These mini vanilla bean panna cotta’s are just the right size for party desserts or pack them up for a picnic! The blueberry lemon sauce finishes it just right.
This post is brought to you in collaboration with Nancy’s Yogurt.
It is summertime here and the blueberries are coming into season. I wanted to come up with a simple light dessert to highlight them that would work for picnics and all our little get togethers with friends.
These vanilla panna cotta’s are perfect! We put them in these mini mason jars that are just adorable and the bonus is they are packable so they are fantastic for tucking in a picnic basket to head to the park or to bring over for all the summer bbq’s.
I absolutely love that they are made with Nancy’s Yogurt too….being able to sneak in a bit of organic dairy and a solid dose of probiotics into my kiddos in their dessert is a total win in my books! I’m a big believer in using full fat dairy products and their whole milk yogurt is my absolute favorite.
Their yogurt also has a very distinct tang that other yogurts don’t have and adding that zing to a basic panna cotta is genius! Scraping a vanilla bean (or using a vanilla bean paste) into the mixture lends the perfect hint of vanilla that pairs perfectly with the bright blueberry and lemon sauce.
These would also be delightful with any kind of seasonal fruit or a jam would also make a perfect topping for making this in the winter season. Let us know in the comments what you plan to top yours with!
- 1 tablespoon powdered unflavored gelatin
- 4 tablespoons warm water
- 1 cups Nancy’s Organic Whole Milk Yogurt
- 1 cups whipping cream
- Pinch of salt
- ½ cup sugar
- 1 teaspoon vanilla bean paste or ½ a vanilla bean
- ½ pint blueberries
- ¼ cup sugar
- ½ tablespoon fresh lemon juice
- Zest of lemon
- Sprinkle gelatin over water. Let soften 5 minutes.
- Warm cream gently and add sugar and salt until dissolved, about 5-7 minutes.
- Add gelatin to warm cream. Stir to dissolve. Allow to cool to a comfortable temperature (this prevents the probiotics from dying in the yogurt). Gradually whisk cream into yogurt. Add vanilla bean paste or scrape half a vanilla bean into the cream.
- Place 6 small ramekins on baking sheet, (if planning to unmold the panna cottas once set, lightly coat with unflavored oil). Pour in cream mixture, cover and refrigerate overnight.
- Combine sugar, blueberries, and lemon juice, cook until softened. Bring to boil and cook over medium heat for 10-15 minutes until thickened.
- Cool to room temperature and serve over panna cotta with fresh lemon zest
This post is brought to you in collaboration with Nancy’s. We are grateful for our partners that enable us to continue bringing you delicious free content every week.