Dessert
Panna cotta with blueberry sauce
Set custard with a quick stovetop blueberry sauce. Make the night before.
PrepPr20 minCookCk15 minChillChi6 hServesSrv4Ca:PCa:P1:0.1
Ingredients
- 1 pint blueberries
- 2 tbsp sugar
- Juice and zest of 1 lemon
- 1/2 cup water
- 4 gelatin sheets
- 2 cups heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Directions
- Combine blueberries, 2 tbsp sugar, lemon juice, zest, and water in a pot. Simmer until the berries break down. Mash lightly, leave some chunks, and chill the sauce.
- Bloom gelatin in cold water until soft. Squeeze out excess water.
- Warm cream with 1/2 cup sugar and vanilla until steaming, not boiling. Stir in gelatin until dissolved.
- Pour into ramekins. Refrigerate at least 6 hours, preferably overnight.
- To serve, dip each ramekin briefly in hot water, invert onto a plate, and spoon blueberry sauce over the top.
Contribution
Video recipeNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 626.3
- Total Fat 173g
- Saturated Fat 108.1g
- Polyunsaturated Fat 0.2g
- Monounsaturated Fat 0.1g
- Cholesterol 654.8 mg
- Sodium 212 mg
- Carbohydrate 233.9g
- Fiber 7.7g
- Sugar 162.5g
- Protein 18.3g
- Calcium 346 mg
- Phosphorus 25.6 mg
- Ca:P ratio 1:0.1
- Vitamin A 6.4 mcg
- Vitamin C 11.4 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.8 mg
- B5 (Pantothenic) 0.4 mg
- B6 0.2 mg
- Folate 24.9 mcg
- Vitamin K 57 mcg
- Copper 0.3 mg
- Zinc 0.2 mg
- Selenium 3.8 mcg
