Lemon Panna Cotta With Blueberry Sauce

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We do not eat dessert often in our house, but when we entertain I do like to end the meal with something light and sweet. One of my favorite desserts is Panna Cotta, which translated as “cooked cream”. It is simply a pudding or flan made by simmering together cream, milk and sugar, then mixing this with gelatin, and refrigerating it until set. Though Panna Cotta is usually simply flavored with vanilla, I like to play around with other flavorings and toppings. For this version, I decided to combine lemon and blueberries which are always a tasty flavor combination. As well as lemon peel, I used some Fiori di Sicilia, a favorite extract combining vanilla and lemon that I buy at King Arthur Flour.

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Buon Appetito!
Deborah Mele 2013

Lemon Panna Cotta With Blueberry Sauce

Yield: Serrves 8

Prep Time: 30 mins

Cook Time: 15 mins

Ingredients:

1 Cup Whole Milk, Divided
2 Teaspoons Unflavored Gelatin
2 1/2 Cups Heavy Cream
1/2 Cup Sugar
Peel From 1 Lemon Removed With A Vegetable Peeler
1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Lemon Extract & 1/2 Teaspoon Vanilla Extract)
Blueberries:
2 Cups Frozen Wild Blueberries
1/2 Cup Water
1/2 Cup Sugar
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Cornstarch, Mixed With 2 Tablespoons Cold Water
1/2 Teaspoon Lemon Extract
1 Tablespoon Lemon Zest

Directions:

Pour 1/2 cup of milk in a bowl and sprinkle the gelatin over the milk.
Let the gelatin soften for 15 minutes.
In a heavy pot over medium heat, combine the remaining 1/2 cup of milk, the cream, sugar, lemon peel, and extract.
Heat until simmering, then remove from the heat and let the lemon peel steep in the cream for 15 minutes.
Bring the cream mixture back to a simmer, then add the gelatin mixture and stir until it has dissolved.
Strain the mixture, and pour into eight 3/4 cup glasses or ramekins.
Refrigerate for at least 6 hours until set.
To make the sauce, in a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice.
Stir frequently, and bring to a low boil.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water, then slowly stir the corn starch into the blueberries, taking care not to crush the blueberries.
Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest, and set aside until needed.
Serve the panna cotta with a heaping spoonful of blueberry sauce on top.



 

3 Responses to “Lemon Panna Cotta With Blueberry Sauce”

  1. 1
    Callie Grayson — May 4, 2013 @ 11:47 am

    Love your blog! Panna cotta is my favorite and I never thought of making it myself, the photos are inspiring me to try to make it this summer.
    Xx
    Callie

    [Reply]

  2. 2
    Jody — May 11, 2013 @ 10:48 am

    Love your blog.

    [Reply]

  3. 3
    Craig — June 21, 2013 @ 6:28 pm

    Great flavor and easy to make. The hardest part was waiting the 6 hours for the panna cotta to set. We will definitely make this one again! Thanks for sharing it!

    [Reply]

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