Two quick-hitting blueberry desserts that will impress your dinner guests this summer.
Blueberry Panna Cotta
Panna cotta is one of the easiest and most versatile desserts you can make, especially when pairing it with seasonal fruit. You can get creative for endless flavour variations —think edible flowers, fresh herbs, a splash of espresso or spices. But if you’re vegan, using dairy and the gelatin that traditional recipes call for is a no-go. In place of gelatin, you can use agar powder — derived from red algae — which releases agarose, a gelatinous polysaccharide, and agaropectin when boiled, giving the liquid structure.
Ingredients
Compote
- 1 cup fresh blueberries
- ½ teaspoon lemon zest
- 1 tablespoon maple syrup, or more to taste
- ¼ teaspoon agar powder*
Panna cotta
- 3 cups unsweetened plant-based milk (such as coconut, soy, almond or cashew)
- 4 tablespoons maple syrup
- 1 teaspoon agar powder*
- ⅓ teaspoon vanilla paste or extract
Instructions
Compote
- In a small pot over medium heat, bring all ingredients to a boil, stirring frequently. Turn the heat to low and allow the blueberries to cook until they have all burst. Let the compote cool, then spoon the compote evenly into 5-ounce ramekins. Refrigerate for approximately an hour until the compote is completely set.
Panna Cotta
- In a medium-sized pot, add all of the ingredients and stir frequently over medium heat. Bring the mixture to a boil and immediately remove from heat. Pour equal amounts into the ramekins or small stemless wine glasses. Refrigerate for 2 to 4 hours until firm.
- *When using agar powder, a little goes a long way. It has a tendency to produce a more solid gel with less jiggle and may not set well when combined with acidic fruit or a liquid that has a lot of additives and thickeners.
Blueberry Marscapone Ice Cream
Ice cream doesn’t have to be a serious commitment. With frozen blueberries, creamy mascarpone and a quick blitz in the food processor, this shortcut dessert delivers serious flavour with almost no effort. Rich and tangy, thanks to the mascarpone, bright with lemon and brilliant blueberry blue, it’s the kind of dish that feels fancy but eats like soft serve. It’s no churn, no fuss — just pure blueberry bliss in less than ten minutes.
Ingredients
- 4 cups blueberries, frozen
- ⅔ cup mascarpone cheese
- ¼ cup honey or simple syrup
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
Instructions
- Let the blueberries sit at room temperature for a few minutes. Thawing the berries slightly will help them blend easily.
- Add all the ingredients to a food processor and blend until smooth. Add more honey to sweeten to your taste. The consistency will be similar to soft serve, allowing you to serve it immediately. Place it in the freezer for a few minutes, if you prefer a firmer ice cream.
