Vanilla Panna Cotta with Blueberry Lemon Sauce Recipe

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.

Course Desserts

Cuisine American

Keyword dessert, recipe, lemon, easy dessert recipe, vanilla panna cotta, blueberry sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 281kcal

Author Dani Meyer

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
1/2 cup sugar
1 teaspoon vanilla bean paste or 1/2 a vanilla bean
1/2 pint blueberries
1/4 cup sugar
1/2 tablespoon fresh lemon juice
Zest of lemon

Instructions

Sprinkle gelatin over water. Let soften 5 minutes.
Warm cream gently and add sugar and salt until dissolved about 5-7 minutes.
Add gelatin to warm cream. Stir to dissolve. Allow cooling to a comfortable temperature (this prevents the probiotics from dying in the yogurt). Gradually whisk the cream into yogurt. Add vanilla bean paste or scrape half a vanilla bean into the cream.
Place 6 small ramekins on a baking sheet, (if planning to unmold the Panna cottas once set, lightly coat with unflavored oil).
Pour in cream mixture, cover and refrigerate overnight.

Sauce:

Combine sugar, blueberries, and lemon juice, cook until softened.
Bring to boil and cook over medium heat for 10-15 minutes until thickened.
Cool to room temperature and serve over panna cotta with fresh lemon zest. Enjoy!

Nutrition