Vanilla Panna Cotta with Blueberry Lemon Sauce
 
Prep time
Cook time
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These mini vanilla bean panna cotta’s are just the right size for party desserts or pack them up for a picnic! The blueberry lemon sauce finishes it just right.
Author:
Serves: 6 servings
Ingredients
  • 1 tablespoon powdered unflavored gelatin
  • 4 tablespoons warm water
  • 1 cups Nancy’s Organic Whole Milk Yogurt
  • 1 cups whipping cream
  • Pinch of salt
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste or ½ a vanilla bean
  • ½ pint blueberries
  • ¼ cup sugar
  • ½ tablespoon fresh lemon juice
  • Zest of lemon
Instructions
  1. Sprinkle gelatin over water. Let soften 5 minutes.
  2. Warm cream gently and add sugar and salt until dissolved, about 5-7 minutes.
  3. Add gelatin to warm cream. Stir to dissolve. Allow to cool to a comfortable temperature (this prevents the probiotics from dying in the yogurt). Gradually whisk cream into yogurt. Add vanilla bean paste or scrape half a vanilla bean into the cream.
  4. Place 6 small ramekins on baking sheet, (if planning to unmold the panna cottas once set, lightly coat with unflavored oil). Pour in cream mixture, cover and refrigerate overnight.
  5. Sauce:
  6. Combine sugar, blueberries, and lemon juice, cook until softened. Bring to boil and cook over medium heat for 10-15 minutes until thickened.
  7. Cool to room temperature and serve over panna cotta with fresh lemon zest
Recipe by The Adventure Bite at https://theadventurebite.com/vanilla-panna-cotta-with-blueberry-lemon-sauce/