Blueberry Panna Cotta


1 cup Blueberries
2 cups milk
1/2 cup sugar
1 vanilla pod, halved
2 cups heavy cream
1 teaspoon vanilla extract
2 packages gelatin, unflavoured
Juice of 1 lemon
4 oz water


Ligtly oil the panna cotta ramekins and set aside. Add milk, heavy cream, vanilla bean and half of sugar in a pan and place it on low heat. Stir until all is combined and sugar melted but don't let it boil. Remove from heat and set aside. Remove the vanilla pod, scrape vanilla from it and throw away the pod. Return vanilla into the mixture and stir to blend.

In a second pan add 3 oz of water and gelatin. Soak it for two minutes, add it to the cream and stir until it melts completely. Add vanilla extract. Pour evenly to greased ramekins, place them into refrigerator and cool them for 3 hours.

In a small saucepan add in blueberries, 1 oz of water, sugar and lemon juice and place it to a medium heat. Stir until boils and then remove from heat. Cool it to a room temperature. Remove panna cottas to a serving plates, loose the ramekins and top them with blueberry sauce.

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