Almond Panna Cotta with Blueberry Sauce
Chill this silky custard recipe until firm. To serve, unmold onto a pool of luscious blueberry sauce. Impressive and delicious!
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
Servings:
4 (1 panna cotta with 2-tablespoons sauce) servings
Ingredients
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1 envelope unflavored gelatin (2 1/2 teaspoons)
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1/4 cup cold water
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2 cups reduced-fat milk (2%)
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3 tablespoons sugar
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1/8 teaspoon salt
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4 teaspoons amaretto or several drops almond extract
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1 cup frozen blueberries
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2 tablespoons orange juice
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1 tablespoon sugar
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1/4 teaspoon cornstarch
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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. 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 four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
2.
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.
3.
To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce. Makes 4 (1 panna cotta with 2-tablespoons sauce) servings.
Nutrition information
Calories 168, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 137 mg, Carbohydrate 25 g, Total Sugar 23 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 15%, Iron 1%. Exchanges: Milk .5, Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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