Lime Blueberry Panna Cotta Food

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.

PANNA COTTA WITH A COULIS OF LIME-STRAWBERRIES

Steps:

• Put gelatine leaves for 10 minutes in cold water.
• Split vanilla pods in two (in length).
• Mix cream with milk in medium-sized saucepan.
• Add vanille pods and gently heat without letting it boil, simmer for 5 minutes.
• Squeeze gelatine leaves with your hands and whisk into hot panna cotta beofre
• Remove and discard the lemon zest & vanilla pods.
• Remove pan from fire and whisk gelatine into hot panna cotta to dissolve.
• Rinse ramekins with water (optional: grease with almond oil).
• Pour cream into eight wet panna cotta molds or ramekins.
• Cover with cling film and leave to rest in fridge for at least 3 hours (or overnight).
• For the coulis.
• RInse the strawberries quickly under cool water and drain.
• Clean and cut in quarters.
• Combine in small saucepan with the sugar and four tablespoons of water.
• Bring to simmer and remove from heat immediately.
• Pour into blender and mix with short pulses.
• Cool,to room termperature and refrigerate until ready to serve.

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.

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.