Vanilla Honey Panna Cotta With Blueberry Sauce 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!

VANILLA-HONEY PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To make blueberry sauce, in 2-quart saucepan, heat to boiling blueberries, 1 cup water and the sugar over medium heat. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.
• To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.
• When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatin over water. Set aside.
• Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.
• To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce. Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.