Lime Blueberry Panna Cotta Recipes

LEMON BLUEBERRY PANNA COTTA

Steps:

• Sprinkle the gelatin over the water in a small bowl. Let sit to soften.
• Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon extract, and vanilla extract.
• Clean and dry the blueberries. Divide half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the panna cotta mixture over the berries and chill until set.
• Before serving, divide the remaining berries between the cups, piling them on top of the set custard. Garnish with lemon zest.

LEMON PANNA COTTA WITH BLUEBERRIES

Steps:

• Lightly oil or spray six 6 ounce ramekins.
• Pour lemon juice in a small bowl and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin; mix well. Set aside.
• Stir together heavy cream, half and half, and lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar has dissolved completely. Heat mixture slowly until it just about to boil, about 15 minutes. Remove from heat.
• Whisk gelatin mixture and vanilla extract into the cream mixture until well blended and gelatin is completely dissolved. Keep lightly whisking until the mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while the panna cotta is setting.
• Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap and refrigerate until set, about 4 hours.
• Run a knife around the inside edges of the ramekin to remove panna cotta from the ramekins. Carefully dip each ramekin into a bowl of hot water for a few seconds. Carefully invert onto serving plates, tap, and jiggle the ramekin a bit if needed for the panna cotta to come loose. Garnish with additional lemon zest and mint leaves, and serve with fresh blueberries.

BLUEBERRY PANNA COTTA

Steps:

• Dissolve gelatin in cold water.
• Add blueberries + water + sugar in a saucepan. Let it simmer for 10 minutes until it slightly thickens. Strain the syrup through a sieve. Reserve the blueberries for toppings.
• Meanwhile, add heavy cream + sugar to a saucepan and bring it to a simmer. (Do not let it boil). Turn off the heat and add vanilla and gelatin. Mix until gelatin dissolves.
• Strain the mixture through a sieve to get rid of any undissolved gelatin. Add 1/2 cup of blueberry syrup and mix well.
• Pour into 8-10 mini dessert cups leaving at least 1/2 an inch on the top. Let it sit on the kitchen counter to cool completely, about 20 minutes.
• Refrigerate for an hour or two for it to set well. After an hour top the dessert cups with remaining syrup and refrigerate again. (You can add only the syrup or a mix of reserved blueberries along with syrup).
• Serve cold!

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.

LIME BLUEBERRY PANNA COTTA

Steps:

• Place 4-6 oz dessert dishes in a shallow pan and set aside.
• In a small bowl sprinkle gelatin over water and stir. Let sit for 5 minutes.
• In medium saucepan combine 1/2 cup sugar and 1/2 cup whipping cream. Heat over medium heat until hot but not boiling. Add gelatin mixture and stir until gelatin dissolves. Remove from heat.
• Whisk in sour cream until smooth. Stir in remaining 1 1/2 cups whipping cream, lime zest and vanilla extract.
• Pour into dessert dishes, cover and chill for 4-24 hours or until set.
• BLUEBERRY SAUCE:.
• In small saucepan stir together 1/2 cup sugar and cornstarch.
• Stir in 1 1/2 cups blueberries, lime juice and cardamom.
• Cook and stir until thickened and bubbly. Cook 2 minutes longer.
• Remove from heat and stir in remaining 1/2 cup berries.
• Cover and chill for 4-24 hours.
• When ready to serve spoon blueberry sauce over each panda cotta.