|Panna Cotta with Blueberry Sauce|
Panna Cotta with Blueberry Sauce (makes 5 (4oz) ramekins)
For the Panna Cotta:
- 1 (.25 oz) envelope of unflavored gelatin
- 2 T of cold water
- 3 C. of half & half or heavy cream
- 1/2 C. sugar
- 1 1/2 tsp of vanilla extract
For the Blueberry Sauce:
- 1 C. of blueberries
- 2 T. of sugar
- 1 T. of lemon juice
- 1/4 tsp grated lemon zest.
- 1/4 tsp of cornstarch
- 1/4 tsp of vanilla extract
- a pinch of salt
In a medium bowl, combine gelatin and water. Set aside to allow the gelatin to bloom.
Heat sugar and half & half in a saucepan over medium heat until simmer. Turn off the heat and stir in the vanilla extract. Pour the cream mixture into the bowl with the gelatin and stir until the gelatin is dissolved. Pour the mixture into the ramekins and let them cool in room temperature. Once they're cool, cover them with saran wrap and put them in the fridge for 4-6 hours or overnight.
For the blueberry sauce, combine and stir blueberries, sugar, lemon juice, lemon zest, pinch of salt and cornstarch in a saucepan. Cook and stir over medium heat until bubbly and slightly thickened. Cook for additional 2 minutes. Stir in the vanilla once you have taken the sauce off the heat. Transfer it to a small bowl, cover and chill in the fridge before you serve with your panna cotta.
If you want to get the panna cotta out of your ramekins or your moulds onto a serving plate, here is a great trick:
Dip the bottom of the ramekin in hot water for 5 to 10 seconds. Invert over a serving plate, place your thumbs over the ramekin and hold the plate with you fingers. Give a little shake to loosen and remove the ramekin carefully.