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Chocolate-covered frozen fruits
Freeze-dried fruit coated with dark chocolate
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Sweet and Salty Blueberry Panna Cotta
15 ml (1 tablespoon) gelatin
60 ml (¼ cup) boiling water
250 ml (1 cup) cottage cheese
5 ml (1 teaspoon) vanilla extract
30 ml (2 tablespoons) honey
160 ml (2/3 cup) Verifruit covered in chocolate wild blueberries
preparation time
8 minutes
Cooking time
Resting time
temps de réfrigération
6 hours
Servings
2
Pour the boiling water and gelatin package into a small container and stir until the gelatin has dissolved.
Place cottage cheese, vanilla extract, honey and dissolved gelatine/water mixture in a large bowl.
Use a blender attachment to puree. Blend until smooth.
Place a dozen Verifruit chocolate-covered wild blueberries in each glass, then divide the panna cotta mixture between them.
Refrigerate for about 6 hours.
Just before serving, garnish with remaining Verifruit covered in chocolate wild blueberries.
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