Blueberry And White Chocolate For A Double Flavored Panna Cotta

1. 1

   Heat sugar in a saucepan with 300 millimeters of water, stir until sugar dissolves.

2. 2

   Soak gelatin in cold water.

3. 3

   Remove sugar from heat, add softened gelatin and violet syrup.

4. 4

   Let cool.

5. 5

   Pour the blueberries, and then the cool syrup, in a half spherical flexible mold.

6. 6

   Refrigerate for at least 2 hours.

7. 7

   Soak gelatin sheets in cold water to soften.

8. 8

   Put the cream in a saucepan and boil, add vanilla pod, and let it steep for 5 to 7 minutes. Scrape the inside of the vanilla pod with the tip of a knife.

9. 9

   Reheat, and add white chocolate. Stir.

10. 10

    Put softened gelatin in a small bowl, add a tablespoon of water and heat for 20 seconds in the microwave so that it becomes liquid.

11. 11

    Add white chocolate cream mixture.

12. 12

    Stir well, and pour into molds covering blueberry jelly. Refrigerate overnight.

* Per serving · 4 servings · Values may vary.

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