Warm cream gently and add sugar and salt until dissolved about 5-7 minutes.3. Some of our favorites include chocolate mousse, these raspberry mousse cups, or mini cheesecakes.They are elegant and surprisingly simple. For the berry sauce: In a medium saucepot set over … Panna cotta means "cooked cream" in Italian. Scrape in seeds from vanilla bean; add bean. 1. Reduce heat to a simmer; cook, stirring occasionally, 15 to 20 minutes until blueberries have cooked down and mixture starts to thicken. Heat cream and sugar to a simmer until sugar dissolves. For panna cotta: Lightly oil six 3/4-cup ramekins or custard cups. Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. This version of the delicious Italian dessert is flavored with amaretto or almond extract and served with a luscious blueberry sauce. Nutrition facts One serving without blueberry sauce yields 124 calories, 3 grams of fat, 19 grams of carbs, and 9 grams of protein. https://www.allrecipes.com/recipe/275709/lemon-panna-cotta-with-blueberries As always, all blueberry-loving opinions are 100% my own. Add gelatin to warm cream. Spoon over chilled Greek yogurt panna cotta, then have at it! Serve with the Lemony Panna Cotta. Thank you to the U.S. Highbush Blueberry Council for sponsoring this post! To make the blueberry sauce: In a small saucepan, bring blueberries, water and sugar to a boil. Remove the sauce from the heat and cool to room temperature. Bring the sauce to a boil over medium-high heat, stirring constantly, and allow to boil for 1 minute. We love these mini desserts for parties! Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour the cornstarch mixture into the blueberry sauce, whisking or stirring to combine. One serving with blueberry sauce yields 143 calories, 3 grams of fat, 24 grams of carbs, and 9 … https://www.bbc.co.uk/food/recipes/blueberry_and_buttermilk_71250 Mix milk and cream in heavy medium saucepan. Pour into the ramekins. Sprinkle gelatin over water. Preparation. Let soften 5 minutes.2. To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray. Remove from heat, let cool for 1 minute and add the milk/gelatin mixture, stirring until completely dissolved. Panna Cotta looks and tastes fancy but is quick and easy to make!The fresh berry sauce makes every creamy spoonful perfectly sweet and tangy. 4. Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Yield: 1 1/4 servings Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Stored in the refrigerator, the panna cotta keeps for several days. Refrigerate the panna cotta until set, at least 4 hours. My dairy-free Coconut Panna Cotta with Blueberry Sauce is light, delicious and deceptively easy to make- it’s perfect for Mother’s Day!