Panna cotta de mantequilla de cacahuete y arándanos (sin azúcar)
Esta receta de panna cotta de mantequilla de cacahuete y arándanos es un verdadero placer para los sentidos. La combinación de la suavidad de la mantequilla de cacahuete con la dulzura vibrante de los arándanos da como resultado un postre sofisticado y delicioso, perfecto para cualquier ocasión especial o simplemente para darse un capricho.
- 200 ml heavy cream
- 1.5 tbsp peanut butter
- 30 g blueberries
- 1 tbsp honey
- 3.5 g sheet gelatin
- Soak the gelatin in cold water.
- Heat up the heavy cream, making sure not to boil it. When it has warmed up, add the gelatin sheets and allow to dissolve. Take off the heat and add the honey and peanut butter. Whisk until the mixture has a smooth consistency and then pour into 2 glasses. Place the blueberries on top and refrigerate for at least 3 hours.
- To serve, add some blueberry purée or a spoonful of jam. Though I prefer it plain, which allows the peanut butter flavor to shine through.
This peanut butter and blueberry panna cotta recipe is a true delight for the senses. Combining the smoothness of peanut butter with the vibrant sweetness of blueberries makes for a sophisticated and delicious treat, a perfect choice for any special occasion or a simple moment of self-indulgence.
The tangy blueberry puree adds a burst of freshness and a pop of color.
This recipe has no added sugar, apart from a tablespoon of honey so it’s a perfect treat if you are on a sugar diet. You could also try some other honey substitutes like maple syrup.
Please find this delicious peanut butter and blueberry panna cotta recipe below!