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Ingredients
- ◦3 cups fresh blueberries (substitue thawed and drained frozen blueberries)
- ◦1 cup water
- ◦3/4 cup granulated sugar
- ◦1 tablespoon lemon juice
- ◦1/4 cup water
- ◦1 (1/4-ounce) envelope unflavored powdered gelatin
- ◦2 cups heavy cream
- ◦1/4 cup honey
- ◦1 vanilla bean, split and seeds scraped (substitute 2 teaspoons vanilla extract)
- ◦1 cup whole fat buttermilk
Details
Adapted from inspiredtaste.net
Preparation
Step 1
1.For the blueberry sauce: Add blueberries, water and sugar to a medium saucepan over medium heat; bring to a boil. Add lemon juice then reduce heat to medium low; simmer for 10 minutes until sauce begins to thicken. Occasionally stir and use the back of a wooden spoon to crush a few of the blueberries into the sauce. Cool to room temperature and reserve.
2.Prepare the panna cotta by adding cream, honey, vanilla bean and seeds to a medium saucepan over medium heat; bring to a boil. Turn off heat, cover and allow the cream to steep for 30 minutes.
3.Once the cream has steeped, add 1/4 cup of water to a small bowl and sprinkle with powdered gelatin. Reserve.
4.Reheat the cream, remove the vanilla pod, and then add reserved gelatin. Remove from heat and whisk well until gelatin has dissolved. Add buttermilk and whisk until blended.
5.Assemble the panna cotta. Spoon a small amount of blueberry sauce to the bottom of each serving glass then carefully pour the panna cotta mixture over the blueberry sauce (the sauce may mix into the panna cotta slightly, this is normal). Leave at room temperature for 20 minutes, and then place into the refrigerator for 3-4 hours before serving.
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