- 250 ml cream (I used oat)
- 4 gr gelatine
- 40 gr sugar
- Fresh rosemary
- 6 red fruit Sicilian cookies
- 20 gr butter, melted
- 100 gr fresh or frozen blueberries
- 30 gr sugar
Chop the cookies in very small pieces. Melt the butter and mix it with the cookies. Divide the mix into three little pots, cover and refrigerate it for 30 minutes.
In the meantime, soak the gelatine in cold water for 10 to 15 minutes. Add the cream to a pot, add some fresh rosemary and some lemon peel and bring it to a boil. Switch off the heat, squeeze the gelatine to get rid of the water and add it to the cream. Mix to let the gelatine melt. Pour the cream into the three pots with the cookies bottom. Cover and refrigerate for about two hours (or until the cream is not liquid anymore). In the meantime, prepare the blueberry jam. Add the blueberries to a pot, together with some lemon peel and the juice of half a lemon. Cook on medium heat for about 15 minutes and then let it cool down.
When all the parts are ready, take out the panna cotta from the fridge and add the blueberry topping. Finally, enjoy it!