On the seventh day of our holiday table, we turn to something quietly graceful — a dessert that glides rather than dazzles. Sake Panna Cotta with Blueberry Reduction is creamy, delicate, and unexpectedly complex, a dessert that feels at once modern and timeless.
Silky panna cotta infused with gentle, milky nigori sake sets into a soft, tremble-just-so custard, while a vivid blueberry reduction brings brightness and contrast. It’s restrained, elegant, and beautifully balanced — the kind of dessert that invites a pause, a spoonful, and then another.
In the spirit of Seven Swans A-Swimming, this is a dish defined by fluidity and finesse — smooth textures, clean lines, and flavors that move effortlessly across the palate.
The Story Behind the Dish
Panna cotta, meaning “cooked cream,” has long been a canvas for subtle flavor. Here, sake steps in where vanilla or citrus might usually appear, lending gentle sweetness, soft rice notes, and a whisper of umami. Nigori sake — unfiltered and slightly cloudy — adds body and roundness that pairs beautifully with cream.
The blueberry reduction brings contrast: tart, juicy, and deeply colored. Cooked slowly with a touch of sake or soju and just enough sweetness, it adds lift and vibrancy without overpowering the panna cotta’s quiet elegance.
This is a dessert that rewards restraint — best made ahead, served chilled, and enjoyed slowly at the end of a festive meal.
Ingredients
Panna Cotta
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500 ml heavy whipping cream
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200 ml nigori sake (or another quality sake)
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200 ml crème fraîche or sour cream
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4 gelatin leaves or 7 g powdered gelatin
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½ cup sugar
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Pinch of salt
Blueberry Reduction
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250 g blueberries
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3 tbsp sake or soju
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1 tbsp honey, maple syrup, or sugar
Directions
Make the Panna Cotta
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Bloom the gelatin.
Add the sake and gelatin to a medium saucepan and let sit for 10 minutes until the gelatin rehydrates. -
Dissolve and warm.
Add sugar to the pan and place over low heat, stirring gently until the sugar and gelatin dissolve completely. -
Simmer gently.
Increase heat to medium and bring the mixture to a gentle simmer. Simmer for 5 minutes to cook off most of the alcohol — do not boil. -
Add the cream.
Stir in the heavy cream and salt, returning the mixture briefly to a simmer. Remove from heat and allow to cool for about 10 minutes. -
Finish the base.
Whisk the crème fraîche into the mixture until smooth and fully incorporated. -
Chill.
Divide into glasses or ramekins, cover lightly, and refrigerate until set — 4 to 6 hours, or ideally overnight.
Make the Blueberry Reduction
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Cook slowly.
Combine blueberries, sake (or soju), and sweetener in a small pan over low heat. Simmer gently for about 15 minutes, until the berries begin to break down. -
Cool.
Remove from heat and allow to cool. The mixture will thicken slightly as it rests.
Assemble
Spoon a few tablespoons of blueberry reduction over each chilled panna cotta just before serving.
Notes from Our Kitchen
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Make ahead. This dessert is best prepared the day before, making it perfect for entertaining.
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Keep the heat gentle. Boiling will compromise the creaminess of the panna cotta.
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Nigori sake shines here. Its texture and subtle sweetness enhance the custard beautifully.
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Serve simply. A clean glass and a single spoonful of fruit are all it needs.
Perfect Pairings
This refined dessert pairs beautifully with wines and sake that echo its elegance without overpowering it.
Domaine La Clef du Récit Quincy
Crisp and aromatic, with citrus, white flowers, and minerality that lift the creaminess of the panna cotta and accent the blueberry’s brightness.
Jos. Cattin Crémant d’Alsace Brut NV
Fine bubbles and fresh acidity bring energy and contrast, making each spoonful feel lighter and more vibrant. A lovely way to finish a festive meal.
Hakutsuru Organic Junmai Sake
Clean, smooth, and gently structured, this sake mirrors the dessert’s subtle rice notes while offering a serene, harmonious pairing.
A Toast to Seven Swans A-Swimming
On the seventh day of our holiday table, we celebrate elegance in motion. Sake Panna Cotta with Blueberry Reduction is smooth, poised, and quietly captivating — a dessert that lingers just long enough to be remembered.
Find these bottles and more at your local Vinodivino.
