Rose water panna cotta with baked blueberry jam

Anyone who listens to my Ipod or my CDs will notice that most of the music I love is old – I’m not interested in the music enjoyed by most people nowadays (with a few exceptions). My favorite songs have been favorites for the last 20 years or so. Does that make me an old fart? You can be honest and tell me. ;)

To balance the situation, I’ve brought you today four “things” relatively new to me – things I tried for the first time in the past 4-5 years: panna cotta, buttermilk, rose water and blueberries (what a delicious combo they make, my goodness). :D

Rose water panna cotta with baked blueberry jam
from Donna Hay magazine

Panna cotta:
1/3 cup (80ml) water
1 tablespoon gelatin powder
2 cups (480ml) buttermilk*
2 cups (480ml) heavy cream
1 cup + 2 tablespoons (156g) icing sugar
1 tablespoon rose water

Blueberry jam**:
125g fresh blueberries
¼ cup (50g) superfine sugar
2 tablespoons lemon juice

Start with the panna cotta: place the water in a small bowl and sprinkle the gelatin on top. Set aside for 5 minutes or until gelatin absorbs the water. Combine the buttermilk, cream, icing sugar and rose water in a saucepan over medium heat and stir until sugar has just dissolved. Add the gelatin mixture and cook, stirring, for further 1-2 minutes or until gelatin is dissolved. Strain into a jug and allow cooling. Divide mixture into six 2/3 cup (160ml) capacity glasses or ramekins and refrigerate for 2-3 hours or until set.
Make the jam: preheat the oven to 180°/350°F. Place the blueberries, sugar and lemon juice in a small ovenproof dish and mix to combine. Bake for 15 minutes or until berries release their juices and mixture is bubbling. Cool completely.
Top each panna cotta with the jam and serve.

* homemade buttermilk: place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk. Wait 10 minutes for it to thicken, and then use the entire mixture in your recipe

** this jam is absolutely delicious with vanilla ice cream, too.

Serves 6