Blueberry Panna Cotta

By: Karen Phillips | July 05 2010
Posted in Recipes - Southern Oregon Recipes

Ingredients

3 Tbsp. water

One .25-ounce packet of gelatin

3 c. heavy cream

1 c. milk

¼ c. sugar

3 strips lemon zest (Meyer lemons work especially well)

½ vanilla bean, split in half lengthwise

Directions

Put the water in a small bowl, sprinkle the gelatin on the water, and set aside until the gelatin softens. Place the remaining ingredients into a saucepan and heat to a simmer (don’t let it boil!). Remove the saucepan from the heat. Pour one cup of the cream mixture over the gelatin and water, and stir to finish dissolving the gelatin. Pour this mixture back into the remaining cream mixture, and allow it to cool until it is just warm to the touch. Scoop out the vanilla bean and pour into eight chilled and lightly oiled (almond oil is nice) ramekins. Cover and chill for at least eight hours. To serve, run a knife around the edges of the ramekins, turn upside down, shake gently and lift off the ramekin. Top with fresh blueberry compote: a few cups of blueberries, juice of a lemon, and two to three tablespoons of sugar.

Photo:Recipebuddys

Health Benefits, Too!

Not only are blueberries delicious and versatile, they’re also really, really good for you. Blueberries are high in Vitamin C and fiber, and they’re higher in antioxidants than any other fresh fruit you can find here in southern Oregon. As if you needed another reason to add more blueberries to your diet!

Slide photo: Flickr