Blueberry Panna Cotta is a silky, sweet, light dessert topped with a beautiful fresh blueberry sauce. It’s quick and easy to make and you only need 5 ingredients. This recipe is dairy free, nut free, paleo and has a vegan option.
I love desserts and in the summer I prefer light desserts that don’t weigh me down. Luckily there are many incredibly delicious light desserts to enjoy. This Blueberry Panna Cotta is an indulgent yet light dessert you can feel good about eating all summer long.
Traditional Panna Cotta is Italian silky, gelled custard made with cream.
To make it lighter and dairy free I use homemade cashew milk instead of cream to get the silky, creamy texture and a milky, sweet taste you find in traditional Panna Cotta.
I tried it with an assortment of other nut milks, which are also pretty good, they each give a slightly different taste and texture.
Almond milk is a little less creamy and a good choice if want something lighter.
Coconut milk is nice and creamy and good if you like a strong coconut flavor.
I also tried it with a mixture of half almond milk and half coconut milk, which had a good texture and flavor.
In the end I really love the luxuriously creamy texture and rich taste you get from homemade cashew milk.
Homemade cashew milk is easy to make especially since you don’t have to strain the mixture after blending. It’s also a good source of protein, and nutrients, like magnesium, phosphorus, iron, potassium and zinc.
It’s easy to make and is best prepared in advance, to give it time to chill.
Made properly, a panna cotta is delicate and quivery in texture. This creamy dessert should collapse in on itself when you dip in with your spoon, allowing the fruity sauce and slippery custard to mix and marry.
Panna cotta is best served chilled or at room temperature.
The fresh blueberry sauce is thick and juicy with lots of whole blueberries for texture. It makes this Panna Cotta truly special.
The sauce is made with fresh blueberries, lemon and maple syrup. Half of them are cooked to thicken into a sauce. Then the rest are added and cooked briefly to just soften a bit.
Frozen blueberries also work but since it’s summertime I love the fresh ones.
The sauce can be made ahead and stored in the refrigerator for up to 5 days.
When you’re ready to serve, unmold the Panna Cotta onto a plate (directions below) and spoon the sauce around the sides. Put a little on the top and if desired use enough to let it drip down the sides. It’s up to you how you want it to look.
Don’t put the sauce on until you’re ready to serve.
The Panna Cotta will keep in the refrigerator for several days. Leave it in the mold and cover it with plastic wrap so that it doesn’t dry out.
You’ll love this dessert. It’s silky, sweet, delicate, light, full of fruit, naturally sweetened and easy to make.
Here are a few more light summer desserts you may also enjoy:
This dessert is silky, sweet, delicate, light, full of fruit, naturally sweetened and easy to make.
- Pour 1 cup cashew milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
- Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved, and milk begins to steam, but not boil.
- Stir the remaining cashew milk and maple syrup into the warm milk. Mix until warm and gelatin is completely dissolved.
- Remove the pan from the heat and stir in the vanilla extract.
- Let it to cool for a few minutes.
- Pour the mixture evenly into 4 custard cups (6 ounce) or small bowls. Let sit 10 minutes and cover tightly with plastic wrap, making sure the plastic does not touch the milk’s surface.
- Refrigerate 4-5 hours until cold and set.
- Prepare the sauce while panna cotta is chilling.
- To unmold onto a plate, moisten 4 serving plates with a little warm water (this makes it easier to center the panna cottas). Loosen the edges of a panna cotta with the tip of a thin, sharp knife to break the suction to help get them out.
- Put the plate on top and flip it over.
- Gently jiggle the custard cup side to side until the panna cotta slips out. Reposition the panna cotta on the plate, if needed, and pat the plate dry.
- Serve, chilled for a firm panna cotta or at room temperature for a softer one.
- Spoon sauce around the sides of the panna cotta. Put a little on the top and if desired enough to let it drip down the sides. It’s up to you how you want it to look. Don’t put sauce on until you’re ready to serve.
- Combine 1 cup blueberries and the lemon juice in a medium saucepan.
- Cook over medium heat, stirring often until some berries begin to pop about 2 minutes. Reduce heat to medium low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened about 5 minutes.
- Add maple syrup and remaining blueberries, raise the heat to medium and simmer, stirring occasionally until slightly thickened and some whole berries remain, 3-4 minutes.
Make Ahead Tips:
The sauce can be covered and refrigerated for up to 1 week.
The panna cottas can be made 2 days ahead and refrigerated, covered.
Vegan Option – Substitute the same amount of agar agar powder for the gelatin. Follow the same directions as the gelatin.
Alternative nut milks:
Almond milk – makes it lighter, less creamy.
Coconut milk – gives a nice coconut taste.
A combination of different nut milks is also good.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Paleo, Gluten-Free, Dairy-Free, Vegan Option, Naturally Sweetened
Keywords: blueberry panna cotta, blueberries