Blueberry-Vanilla Panna Cotta
Ripe blueberries are fragile and should be handled with care. If any stems remain, pinch them off and discard. Rinse the berries with cool water just before using and let drain on paper towels.
- 2 1/2 tsp. (1 package) unflavored gelatin
- 1/4 cup milk
- 2 cups heavy cream
- 1/4 cup sugar
- 1 vanilla bean
- 1 tsp. vanilla extract
- 2 cups blueberries, plus more for garnish
In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes.
In a saucepan over medium heat, stir together the cream and sugar. Using a small knife, split the vanilla bean in half lengthwise. Scrape the seeds into the cream and add the pod. Heat, stirring, until small bubbles appear around the edges of the pan. Let cool briefly.
Remove the vanilla bean. Slowly add the warm cream mixture to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and the 2 cups blueberries. Pour the mixture into four 3/4-cup ramekins, dividing evenly. Cover and refrigerate for at least 4 hours or up to overnight.
Just before serving, run a thin knife around the inside of each ramekin and invert onto a dessert plate. Garnish with blueberries and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).