Lime Blueberry Panna Cotta Recipes

BLUEBERRY PANNA COTTA

Steps:

• Dissolve gelatin in cold water.
• Add blueberries + water + sugar in a saucepan. Let it simmer for 10 minutes until it slightly thickens. Strain the syrup through a sieve. Reserve the blueberries for toppings.
• Meanwhile, add heavy cream + sugar to a saucepan and bring it to a simmer. (Do not let it boil). Turn off the heat and add vanilla and gelatin. Mix until gelatin dissolves.
• Strain the mixture through a sieve to get rid of any undissolved gelatin. Add 1/2 cup of blueberry syrup and mix well.
• Pour into 8-10 mini dessert cups leaving at least 1/2 an inch on the top. Let it sit on the kitchen counter to cool completely, about 20 minutes.
• Refrigerate for an hour or two for it to set well. After an hour top the dessert cups with remaining syrup and refrigerate again. (You can add only the syrup or a mix of reserved blueberries along with syrup).
• Serve cold!

BLUEBERRY PANNA COTTA

Steps:

• Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
• Wait 5 minutes; heat it in the microwave for 15 seconds.
• Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
• Divide the mixture among 6 espresso cups or small glasses.
• Chill for at least 3 hours.
• Run a knife around the edges of the cups to unmold the panna cottas onto plates.
• Mix the blueberries with the sugar.
• Spoon an equal amount beside each panna cotta.
• Serve.

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.