Italian Panna Cotta with Blueberry Sauce
Feel free to lower the serving portions to 3 ounces of panna cotta instead of 4, if desired.
Serves: 6Hands-on: 40 minutesTotal: 1 day 3 hoursDifficulty: Medium
- ¼ cup warm water
- 1 envelope unflavored gelatin, such as Knox
- 1½ cups whipping cream or heavy cream
- 2 tsp. vanilla extract
- ¾ cup milk
- 1½ cups frozen unsweetened blueberries, washed and drained
- 4¾ Tbsp. granulated sugar, divided
- 1½ tsp. lime juice
- ⅓ cup, plus 2 Tbsp. water
- 2 tsp. cornstarch
- Pour the warm water into a small bowl. Pour the gelatin over the water and let it stand 5 minutes to soften.
- In a medium-sized saucepan, bring the cream, ¼ cup sugar, and vanilla extract to a boil over medium heat. Reduce heat to low and simmer for 3 minutes, stirring occasionally to make sure all the sugar is dissolved. Add the milk and simmer for another 3 minutes.
- Remove the saucepan from the heat and stir in the softened gelatin (check to make sure the cream and milk mixture is not boiling when you add the gelatin). Stir until the gelatin is completely dissolved.
- Pour the mixture into a bowl. Set the bowl inside another bowl filled with ice water. Cool for 15 minutes, stirring regularly. Pour the liquid into 4-ounce ramekins or custard cups and refrigerate overnight.
- To make the blueberry sauce, bring the blueberries, remaining 4½ cups sugar, lime juice, and ⅓ cup of the water to boil in a medium-sized saucepan. Reduce heat to low and simmer for 10 minutes, stirring occasionally..
- When the blueberries are starting to lose their shape and the mixture is thickening, turn the heat up to boiling. Combine the cornstarch and remaining 2 tablespoons of water in a small bowl. Add the cornstarch and water mixture to the cooked blueberries, stirring constantly until thickened. Pour the mixture into a bowl and chill for at least 2 hours.
- To serve, dip the bottom of each ramekin briefly in a bowl of hot water, and use a knife to cut around the bottom of the panna cotta, loosening the edges. Dry the bottom of the ramekin and invert the panna cotta onto a plate. Spoon a heaping tablespoon of the blueberry glaze over each.