Panna Cotta with Blueberry Sauce

Panna Cotta

Incredibly easy dessert. Also extremely rich, so set serving portions accordingly.

Panna Cotta literally translates to “Cooked Cream”, but it really should be called “Cream Pudding” because this is essentially what the dessert is.

Also, this is one dish that cries out for UNPASTEURIZED cream, but alas, you will need to “know” someone in the milk business in order to do do so. The rest of us heathens will have to settle using the taste-depleted pasteurized cream found in supermarkets.

Blueberry Sauce

  • 1 cup water
  • 1 cup sugar
  • 2 1/2 cups blueberries
  • 1 Tablespoon vanilla
  • 2 teaspoons balsamic vinegar (optional)

Panna Cotta

  • 1 1/2 cups heavy cream
  • 2 Tablespoons sugar (or more, if desired)
  • 1/8 teaspoon of vanilla extract
  • 1 teaspoon unflavored powdered gelatin
  • 2 Tablespoons cold water

For the Sauce:In a medium sauce pan over medium heat, create a simple syrup using the sugar and water. Whisk together thoroughly. Bring up to a slow boil and allow water to evaporate by half.

While waiting for syrup to reduce, put 1 1/2 cups of blueberries into a food processor. Puree. When syrup is the consistency you desire, add processed blueberries and whole blueberries. Allow to cook over medium low heat until syrup reduces a little further. If, upon tasting, you find the sauce too sweet, add the balsamic vinegar to cut the sweetness.

When done, pour into bowl and store in refrigerator until needed.

For the Panna Cotta: Simmer the cream in a small sauce pan over medium heat. Mix in sugar and vanilla and cook at a boil for 2 minutes. Remove from heat.

Dissolve the gelatin in the 2 Tablespoons of cold water. Add to the still hot cream and beat well. Pour the cream into serving dishes and place in the refrigerator to chill for at least 2-3 hours.

To serve, leave in serving dishes (or use dishes as a mold as I did in the above picture). Top with the blueberry sauce and serve.

Serves 4

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