Panna Cotta with Blueberries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The refreshing answer to a pudding, since there's almost no stirring over heat. Chilled, they are easy to make ahead. water , unflavored gelatin, heavy cream, milk, sugar, vanilla, fresh blueberries or other fruit in season cvt Ingredients:
3 tbs. water |
1 envelope unflavored gelatin |
12 ounces heavy cream (or more with other milk) |
8 ounces whole milk (or sub other milk with less cream calculated below) |
1/2 cup (scant) sugar |
1 tsp. vanilla |
12 tbsp fresh blueberries (a mound is 2 tbsp ) |
Directions:
1. Lightly grease six small cups or molds. Pour water into a small bowl and sprinkle gelatin on top. Let stand for 5 minutes to soften.
2. Combine heavy cream, milk, and sugar in a saucepan. Stirring, bring to a boil over medium high heat. Remove from the heat and add the gelatin, stirring for 1 minute until completely dissolved. Stir in vanilla.
3. Pour the mixture into the prepared cups and refrigerate until firmly set, about 3 hours. (These can be refrigerated up for 3 days if covered with plastic wrap). Turn upside down and unmold onto small plates to serve. Top with mounds of fresh, local blueberries or other fresh fruit in season.
4. Milk/cream substitutions: 12.5 ounces heavy cream plus 7.5 ounces reduced fat, low fat or skim milk
|
|