Blueberry Panna Cotta Food

BLUEBERRY PANNA COTTA

Steps:

• Dissolve gelatin in cold water.
• Add blueberries + water + sugar in a saucepan. Let it simmer for 10 minutes until it slightly thickens. Strain the syrup through a sieve. Reserve the blueberries for toppings.
• Meanwhile, add heavy cream + sugar to a saucepan and bring it to a simmer. (Do not let it boil). Turn off the heat and add vanilla and gelatin. Mix until gelatin dissolves.
• Strain the mixture through a sieve to get rid of any undissolved gelatin. Add 1/2 cup of blueberry syrup and mix well.
• Pour into 8-10 mini dessert cups leaving at least 1/2 an inch on the top. Let it sit on the kitchen counter to cool completely, about 20 minutes.
• Refrigerate for an hour or two for it to set well. After an hour top the dessert cups with remaining syrup and refrigerate again. (You can add only the syrup or a mix of reserved blueberries along with syrup).
• Serve cold!

YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE

Steps:

• In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
• Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
• To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.

BLUEBERRY PANNA COTTA

Steps:

• Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
• Wait 5 minutes; heat it in the microwave for 15 seconds.
• Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
• Divide the mixture among 6 espresso cups or small glasses.
• Chill for at least 3 hours.
• Run a knife around the edges of the cups to unmold the panna cottas onto plates.
• Mix the blueberries with the sugar.
• Spoon an equal amount beside each panna cotta.
• Serve.

GLUTEN-FREE DARK CHOCOLATE AND BLUEBERRY PANNA COTTA

Steps:

• For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
• Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
• Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
• For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
• Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.

LIME BLUEBERRY PANNA COTTA

Steps:

• Place 4-6 oz dessert dishes in a shallow pan and set aside.
• In a small bowl sprinkle gelatin over water and stir. Let sit for 5 minutes.
• In medium saucepan combine 1/2 cup sugar and 1/2 cup whipping cream. Heat over medium heat until hot but not boiling. Add gelatin mixture and stir until gelatin dissolves. Remove from heat.
• Whisk in sour cream until smooth. Stir in remaining 1 1/2 cups whipping cream, lime zest and vanilla extract.
• Pour into dessert dishes, cover and chill for 4-24 hours or until set.
• BLUEBERRY SAUCE:.
• In small saucepan stir together 1/2 cup sugar and cornstarch.
• Stir in 1 1/2 cups blueberries, lime juice and cardamom.
• Cook and stir until thickened and bubbly. Cook 2 minutes longer.
• Remove from heat and stir in remaining 1/2 cup berries.
• Cover and chill for 4-24 hours.
• When ready to serve spoon blueberry sauce over each panda cotta.

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.