Blueberry Panna Cotta with Pistachio Tuiles
Blueberry Panna Cotta with Pistachio Tuiles is a luscious, creamy Greek yogurt panna cotta topped with a white wine blueberry compote. It’s guaranteed to impress!
If you’re not familiar with panna cotta, it’s an eggless custard made with gelatin. It’s absolutely not diet food, but it’s so creamy and indulgent that you’re just going to love it.
It’s best to chill panna cotta overnight to make sure it’s set, and you can serve it up a variety of ways…in a ramekin, or loosen from the ramekin and turn it out onto a serving plate.
It’s also great served in cute little mason jars as shown here, or elegantly in wine glasses.
I couldn’t decide which way I wanted to do it, so I’m presenting it 2 different ways here.
How would you serve yours? Ramekins, turned out onto a plate, in jars, or wine glasses?
I knew a blueberry topping would be heavenly over panna cotta, and that I could incorporate some wine in that. I wanted to keep the flavors light and summery, so I chose to use Sauvignon Blanc.
I’d never made a compote with white wine before, and I absolutely loved it. The wine gave the blueberries such nice acidity and flavor! I’ll definitely be doing that again in the near future. 🙂
I don’t know about you, but I love a nice little something crunchy with a creamy dessert. My mind went to tuiles, which are paper thin cookies that have such an incredible crunch.
I knew chopped pistachios would be perfect on the cookie for even more texture and color…that pretty green color. To die for. 🙂
Tuiles can be a bit temperamental but they’re so worth it. The batter is very easy to put together, so the only thing you need to make sure of, is that you spread the batter out into a paper thin circle on a parchment lined baking sheet. The thinner it is, the easier it will be to get super crispy. And we really want super crispy to contrast with our extra creamy panna cotta.
Once out of the oven, immediately drape them over something round, like a rolling pin, or a glass turned sideways, so they resemble roof tiles. Get it? Tuiles is French for tiles. I consider that useful information. 🙂
Bear in mind that tuiles don’t keep long and are best eaten within a day. Because of this, I halved the recipe for you here, because I ended up with about 24 to consume. Sure, you can double the recipe if you want to eat half a dozen yourself, and I’m not saying that because that’s what I did (I’ll never admit to it, anyway).
Let me just say, these little roof tiles are aaaahhhh-dicting. 🙂 And let me also say, the recipe comes from one of my favorite cookbooks ever, The Secrets of Baking. If you don’t have it, you need it!
Whichever way you choose to serve this panna cotta, it’s going to make people happy. It’s thick and rich, with those luscious blueberries and crunchy little cookies with pistachio gems. Casual or sophisticated, it truly doesn’t get much better than that.
For the Panna Cotta:
- ¼ cup cold water
- 3 teaspoons gelatin
- 1½ cups heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 1¼ cups Greek yogurt (I used full fat)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
For the Compote:
- 1½ cups fresh blueberries
- 1 teaspoon lemon juice
- 3 tablespoons white wine (I used Sauvignon Blanc)
- ¼ cup granulated sugar
Prepare the panna cotta:
- Lightly oil (6) ¾ cup ramekins if using, or set aside (6) small mason jars, wine glasses, or other serving dishes for the panna cotta.
- Place the cold water in a small bowl and sprinkle the gelatin over the surface of the water slowly, continuing in a circular motion as the gelatin is absorbed. Set aside to soften for 15 minutes.
- Heat the 1½ cups of heavy cream and ½ cup granulated sugar in a small sauce pan over medium low heat until it barely comes to a simmer and the gelatin has dissolved. Remove from heat and add the softened gelatin, stirring until dissolved. Set aside to cool slightly.
- Place the ½ cup milk, Greek yogurt, lemon zest and vanilla in a medium bowl. Pour in the gelatin mixture and stir until well combined. Pour the panna cotta into your prepared serving dishes, about ½ cup each, and chill covered in the refrigerator at least 4 hours or overnight.
Prepare the compote:
- Place the blueberries, lemon zest, white wine, and sugar in a small saucepan and heat over medium heat, stirring occasionally, until thickened, 5-10 minutes. Remove from heat and allow to cool. The mixture will thicken as it cools.
Assemble the panna cotta:
- Remove the panna cotta from the refrigerator, and top with the compote. Enjoy!
- Total time above includes 12 hours of chill time for the panna cotta for best results (4 hours may not be enough)! It also includes time to make the panna cotta, the compote, and the tuiles.Panna cotta and compote can both be made the day before.
- Panna cotta recipe loosely adapted from Tante Marie Cooking School, San Francisco, CA. Blueberry compote recipe by Flavor the Moments.
Amount Per Serving: Calories: 373Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 46mgCarbohydrates: 35gFiber: 1gSugar: 33gProtein: 8g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.