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Italian Blueberry Pudding

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Italian Blueberry Pudding
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 40 min.
Ready in
0
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Ingredients

for
2
Ingredients
½
1 cup
2 tablespoons
2 leaves
white gelatin
In addition
1.333 cups
¼ cup
2
4 tablespoons

Preparation steps

1.
Slit the vanilla pod open lengthwise and scrape out the seeds. Put the cream into a pan with the sugar, vanilla seeds and the pod and simmer over a low heat for about 8 minutes.
2.
Soak the gelatine in a dish of cold water. Take the vanilla pod out of the cream and remove the pan from the heat. Squeeze out the gelatine and add to the vanilla-flavoured cream. Stir until dissolved.
3.
Rinse 4 small moulds with cold water, fill with the cream and chill for about 5 hours.
4.
For the blueberry compote, put the washed blueberries, bay leaves and sugar into a pan and cook, stirring, for about 5 minutes.
5.
Dip the panna cotta moulds briefly in hot water, loosen the edges and turn out on to dessert plates. Serve with blueberry compote and garnish each serving with a bay leaf.