Almond Panna Cotta With Blueberry Sauce |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This originally called for 2 cups of 2% milk, but it wasn't flavorful enough. I think it would be FAR better (albeit less healthy) to use 1/2 milk and 1/2 half-and-half. From Ingredients:
2 1/2 teaspoons unflavored gelatin (1 envelope) |
1/4 cup cold water |
1 cup reduced-fat milk (2%) |
1 cup half-and-half |
3 tablespoons sugar |
1/8 teaspoon salt |
3/4 teaspoon almond extract |
1 cup frozen blueberries |
2 tablespoons orange juice |
1 tablespoon sugar |
1/4 teaspoon cornstarch |
1/4 teaspoon vanilla |
Directions:
1. For panna cotta: In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved.
2. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto or almond extract.
3. Pour into six 4-ounce custard cups. Cover and chill about 8 hours or until firm.
4. For sauce: In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
5. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.
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