How to make
Soak the gelatin in 3-4 tbsp cold water. Leave it for 10 minutes to swell.
Put 200 ml of the liquid cream and the sugar in the saucepan. The amount of sugar can vary according to your preference. If you use sweetened cream, you can even skip it. If you like sweeter desserts, increase the amount.
Just before boiling, remove it from the heat and break the white chocolate and add it. Leave it for 1-2 minutes and then stir until the chocolate is completely dissolved.
Put the gelatin in a container in a water bath to liquefy. Add it to the chocolate cream in a thin stream, by stirring. Add the remaining 1 1/5 cups (300 ml) of cream and the milk. Mix well and divide the mixture into two bowls equally.
Put the blueberries in one and blend until smooth. Set aside some blueberries for decoration.
Prepare 5-6 bowls (cups) and put 2/5 cup (100 ml) of the blueberry mixture in each.
Put them in the fridge for about 1 hour. This time will be enough for them to set.
After the mixture has set, remove them from the refrigerator and pour another 3.4 fl oz (100 ml) of the white mixture. Refrigerate again for another 1 hour.
After the white mixture has also slightly set, arrange some of the blueberries, which you set aside earlier.
Cover the panna cotta cups with cling film and refrigerate for a few more hours.
A very fresh summer dessert, which is suitable for the whole family.
Enjoy!
