Almond Panna Cotta With Blueberry Sauce
- Ready In:
- 8hrs 20mins
- Ingredients:
- 12
- Serves:
-
6
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
- 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
Paris D
United States
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.