Blueberry and Cinnamon Panna Cotta

Hot weather desserts are tricky.  No cakes or anything that will run the oven too hot in a Sydney summer (and hence heat the house up worse),  a lot of people revert to ice cream with chocolate topping or fruit salad.

I love panna cottas, they’re a really rather simple thing to make but I think the result is fantastic.  My wife introduced me to them a couple of years ago at the Taste of Tasmania festival in Hobart which is in my opinion the best festival nation wide for celebrating food.

The best thing about them other than the taste, is the fact that they are a blank slate.  Any selected combination of flavours can be expressed neatly in a panna cotta – I make blueberry and cinnamon ones but they are a bit of an open canvas.  I’ve almost got a shortlist of what I want to try in terms of panna cotta flavours and I’ll probably get through all of them by the end of the warmer weather;

• Honey and Rosemary
• Rasperries and Rum
• Pecan and Bourbon and
• Blood orange

But for now, here’s how to make the blueberry and cinnamon ones;