Recipe courtesy of Turner Broadcasting System

Gluten-Free Dark Chocolate and Blueberry Panna Cotta

Getting reviews...
  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 15 min
  • Inactive: 2 hr 30 min
  • Cook: 20 min
  • Yield: 10 servings
This elegant dessert is decadent, tasty, good for you and perfect for your next dinner party. Rich, dark chocolate panna cotta is topped with blueberry sauce and fresh blueberries for a double dose of antioxidants and uses less sugar than traditional recipes.


Panna Cotta: 

Blueberry Sauce:


Special equipment:
10 foil cupcake liners
  1. For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray. 
  2. 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. 
  3. Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). 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. 
  4. For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. 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. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes. 
  5. 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. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.