Michael Symon’s Creamy Havarti Panna Cotta with Blueberries

Ingredients for 6 to 8 servings

4 teaspoon water

2 teaspoons unflavored powdered gelatin

1 1/2 cup heavy cream

1 cup whole milk

1/2 cup granulated sugar

Pinch of salt

1 1/2 cup Castello® Creamy Havarti, shredded

1 teaspoon vanilla extract

1/2 cup buttermilk

1 1/2 cup blueberries

1 tablespoon granulated sugar

1/2 lemon, juice and zest

Michael Symon’s Creamy Havarti Panna Cotta with Blueberries


In a bowl, sprinkle the gelatin over the water and set aside.

Heat the cream, milk, sugar and salt over medium heat until just simmering. Whisk in the Havarti until melted, then add the bloomed gelatin, vanilla and buttermilk. Whisk until smooth, and then strain into a pitcher with a pour spout.

Pour into 6-8 small ramekins, filling half to three-quarters of the way up. Refrigerate until set, about 3 hours, or overnight. 

In a bowl, combine the blueberries, sugar and lemon juice and zest. Mash some of the blueberries as you’re mixing, then let sit until broken down and juicy. 

To serve, spoon some of the blueberries along with their juices over the panna cotta.

Show all recipes