Gluten-Free Dark Chocolate and Blueberry Panna Cott

Name: Gluten-Free Dark Chocolate and Blueberry Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 3 tablespoons whole milk; 2 1/2 teaspoons unflavored powdered gelatin; 2 cups heavy cream; 1/4 cup granulated sugar; 1 cup dark chocolate chips; 1 teaspoon vanilla extract; 1 1/2 cups blueberries; 1 tablespoon granulated sugar; 1/2 teaspoon lemon juice

Servings: persons

1
Special equipment: 10 foil cupcake liners
2
For the panna cotta: Place ten foil cupcake liners in a muffin pan.
3
Coat the interior of each with nonstick cooking spray.
4
Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
5
Combine the cream and sugar in a medium saucepan set over medium-high heat.
6
Bring to a boil, stirring to dissolve the sugar.
7
Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes.
8
Remove the saucepan from the heat, then add in the chocolate chips and vanilla.
9
Whisk until smooth.
10
Pour the liquid through a fine mesh sieve into a large measuring cup.
11
Divide the mixture evenly among the foil liners (they should be filled to the brim).
12
Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
13
For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute.
14
Scrape out the blueberry puree into a small saucepan.
15
Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes.
16
Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
17
Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl.
18
Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick cooking spray, 3 tablespoons whole milk, 2 1/2 teaspoons unflavored powdered gelatin, 2 cups heavy cream, and more.

Yes, Gluten-Free Dark Chocolate and Blueberry Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Dark Chocolate and Blueberry Panna Cotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions