- 3 1/2 cups Heavy Whipping Cream, divided
- 3/4 cup Sugar, divided
- 1 cup pureed strawberries
- 1 cup pureed blueberries
- 3 packets Knox gelatin, divided
- 9 Tablespoons Cold water, divided
- 1/2 tablespoon Pure vanilla extract
- Make the strawberry layer by placing 1 cup of cream and 1/4 cup of sugar into a saucepan over medium heat. Heat up to a slow simmer, stirring occasionally until all the sugar has dissolved and then remove from heat. While the cream is cooking in a small bowl combine the gelatin packet with 3 tablespoons of cold water. After the cream has cooled slightly add the strawberry puree and stir until combined, then add the gelatin & water mixture (which should be a gelatinous solid at this point) and whisk until combined. Fill the bottom of a flexipan mold with the strawberry mixture, or separate out if you are doing multiple small ones. Put in the fridge to cool and set up for 2 hours.
- To make the cream layer you are going to do the exact same method as you did with the strawberry layer except use 1 1/2 cups of cream and add the vanilla extract into the mixture instead of the fruit. I always wait until each layer is firm before i even make the next layer. Once the first layer is set (meaning you can touch it and it feels like Jello-O) then you’ll make your next layer and pour it on top. Put it back in the fridge to set again and then do the third layer.
- To make the blueberry layer you use the same technique as the strawberry layer and all the same ingredient measurements. My blueberries came out more purple than i wanted when I first pureed them so i added blue food coloring.
- To serve gently pull back the sides of the flexipan mold and invert the panna cotta onto plates, you can add fresh fruit to garnish if desired.
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