Panna Cotta with Wild Blueberries
- 2 cups frozen Wild Blueberries
- 1 package (1/4 ounce) unflavored gelatin
- 3 cups whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 tablespoons Wild Blueberry juice (from berries)
- 2 tablespoons brandy
- 1 tablespoon lemon juice
Defrost frozen Wild Blueberries in the microwave. Save 3 tablespoons of juice for the Panna Cotta.
Put cream in a medium saucepan and sprinkle gelatin over it. Let sit for 5 minutes.
Turn heat to low and cook stirring until gelatin dissolves completely but cream doesn’t boil. Add 1/2 cup sugar and stir until dissolved about 5 minutes. Remove from heat, stir in vanilla and reserved Wild Blueberry juice.
Pour into molds and refrigerate until set, about 6 hours.
For the Sauce: Put Wild Blueberries, 2 tablespoons brandy, 2 tablespoons sugar, and 1 tablespoon lemon juice in a saucepan. Bring to a boil and cook about 5 minutes until sugar is dissolved. Blend slightly with an immersion blender, keeping some berries whole. Cool.
To Serve: Detach the Panna Cotta with a pointed knife. Place molds in warm water briefly to loosen Panna Cotta and unmold onto dessert plates. Spread the Wild Blueberry sauce over the Panna Cotta.
330 calories, 19g carbohydrate, 3g protein, 29g fat, 105mg cholesterol, 0g trans fat, 30mg sodium, 1g fiber
Wild Blue is Good for You!