• Blackberry Puree: Pulse the blueberries in a food processor or blender until smooth. Sieve through a fine mesh to remove seeds. Use the amount requested in this recipe.
  1½ cup Blueberries
• Cookie crust - Using a food processor, crush the graham crackers until they resemble breadcrumbs. Add the melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin. Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.
  2 cups Graham crackers, ¼ cup Melted butter, 1 tbsp Sugar

Panna cotta mixture

• Gelatin - Bloom gelatin in 2 tbsp cold water for 5–10 minutes.
  2½ tsp Gelatin, 2 tbsp Water
• Make the Panna Cotta Base - In a saucepan, heat cream, milk, and sugar until the sugar dissolves and the mixture is warm (not boiling). Remove from heat, stir in bloomed gelatin until fully dissolved.
  ½ cup Blueberry puree, 1½ cup Heavy Whipping cream, 1 cup Whole milk, ½ cup White Sugar
• Divide the mixture into three portions (about 1 cup each):

  1. Leave one plain (white layer).

  2. Mix a small amount of blueberry puree into the second for a light purple.

  3. Add more puree to the third for a darker berry layer.

Layering

• 1. Pour the darkest blueberry layer into the cooled crust. Chill until just set (10–20 minutes).

  2. Gently pour the lighter blueberry layer on top. Chill again.

  3. Finally, pour the plain panna cotta on top.

  Chill for at least 4 hours or overnight until fully set.
• Garnish - Top with fresh blueberries and whipped cream as shown in the video.
  10 Blueberries , Whipped cream