Almond Panna Cotta With Blueberry Sauce

"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 diabeticlivingonline.com"
 
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Ready In:
8hrs 20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • Pour into six 4-ounce custard cups. Cover and chill about 8 hours or until firm.
  • 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.
  • To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.

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RECIPE SUBMITTED BY

If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
 
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