Lemon Panna Cotta With Blueberry Sauce
By: Alexandra Hedin
Published: Monday, February 22, 2010 - 1:55pm

Ingredients




Oil
1 cup whole milk
1 cup whipping cream
1 teaspoon pure vanilla extract
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraiche
Juice from three lemons (about 10 tablespoons)
the zest of all three lemons
3 cups blue berries
3 tablespoons brown sugar
1/4 cup Blueberry syrup (look for the Elki brand)
3 tablespoons cointreau

Preparation

1 Lightly oil (spray kind works best) six ramekins or all twelve cups in a muffin tin.  Mix together milk, cream and vanilla in a heavy saucepan and bring to a simmer – don’t let it boil.  Remove from heat and let cool while the gelatin softens (below). 2 Pour lemon juice in a small bowl and sprinkle gelatin over.  Let it stand about 10 minutes until the gelatin is soft.  Add gelatin and the sugar to the milk mixture.  Stir over low heat until sugar is dissolved.  Remove from heat and whisk in (quickly) crème fraiche and lemon zest.  Divide among ramekins or muffin tin and refrigerate overnight. 3 For the sauce, puree all of the blueberries with sugar, syrup, and cointreau.  Strain mixture into a bowl pressing the solids to get all of the liquid out.  Throw out the solids and put the sauce in a container. 4 To serve, run a knife around the edge of each panna cotta and turn out onto a plate.  If the bottom is sticking, place the very bottom in a shallow bowl with warm water for a few seconds.  Top with blueberry sauce, fresh blueberries and a slice of kiwi.

About


This is literally heaven.  The combination of the tangy lemon with the flavorful blueberry sauce is refreshing and impressive.   This can be made several days ahead and refrigerated.   Make it when you have a few minutes, and it will be so easy to impress. 
recipe copyright 2009 Alexandra Hedin Design