Blueberry Panna Cotta
Servings: 2 servings
Ingredients
- 1 quart heavy whipping cream
- 1 package unflavored gelatin
- 2 pints blueberries
- 1 cup sugar divided
- ¼ cup water
Instructions
- In a non-Teflon quart pan add ¼ cup sugar, ¼ cup of water with the 2 pints of blueberries. Cook over medium heat until the blueberries burst, stirring until it develops a syrup-like consistency (approximately 5-10 minutes). Transfer blueberry mixture to blender or use an immersion stick to liquify. Run contents through a fine strainer reserving blueberry syrup.
- Take ¾ cup of the strained blueberry syrup and add to a 2-quart saucepan. Add in 3 ½ cups of heavy whipping cream, then add in remaining sugar. Take two Tbsp of heavy whipping cream, mix in a small bowl with the packet of gelatin till gelatin has dissolved, then set aside.
- Heat blueberry and whipping cream mixture till it is simmering or just starting to bubble. Remove from heat, and add dissolved gelatin, blending until thoroughly combined.
- Pour into fancy stemware, such as wine or martini glasses (I prefer martini glasses as it provides a nice presentation). Place in refrigerator to set overnight.
- When serving, take remaining blueberry sauce, float or pour a tablespoon over the panna cotta, then serve!