Posted by: Nancy Skee
This a deliciously smooth, indulgent dessert – and relatively easy. It’s simple to make and simple to dress up with a little fresh fruit. This is my Red, White, and Blue Panna Cotta – blueberries on the bottom and strawberries on the top. We served this with our Memorial Day breakfast.
My innkeeper friend Susan brought over her panna cotta dessert when a few of us got together recently, so I have to thank her for the recipe. Thank you, Susan! It’s so good.
- 1 envelope unflavored gelatin (about 1 T)
- 2 T cold water
- 2 c. heavy cream
- 1 c. half and half
- 1/4 c. sugar
- 1 1/2 t.vanilla extract
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
- Heat gelatin mixture over low heat until the gelatin is dissolved. Remove from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over medium high heat, stirring. Don’t let it scorch on the bottom.
- Remove pan from heat and stir in gelatin mixture and vanilla.
- Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
I didn’t want to have to try to unmold the dessert,so I chose to show it off in martini glasses.I just put a little bit of cooled blueberry sauce (I’ll give you that recipe below) in the bottom, the took a measuring cup and gently poured the panna cotta on top. Some of it gets into the blueberries, but that’s okay.
TIP 1: Don’t try to melt the gelatin in the microwave with the water. It doesn’t turn out right.
TIP 2: You really do have to let this firm up in the fridge. It’ll be liquidly for a long time, so plan ahead.
And now for the blueberry sauce. this recipe is from Taste of Home
- 2 -4 T sugar
- 1 t. cornstarch
- 1/4 c. water (I use orange juice)
- 1 c. fresh or frozen blueberries
- 1-1/2 teaspoons lemon juice (You don’t need this if you use OJ)
- 1/2 t. grated lemon peel (Don’t fret if you don’t have it)
- In a small saucepan, combine the sugar, cornstarch and water/juice. Whisk or stir until smooth.
- Add the blueberries, lemon juice and peel (if you’re using them).
- Bring to a low boil over medium heat, stirring constantly.
- Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will stay whole).
- Serve warm or chilled.
See? That’s pretty easy, right? Now people will think you’re a kitchen genius or magician.Send me a picture after you make up a batch! Looking forward to seeing your creations.