Smooth. Creamy. Addictive. I think I’m going on a panna-cotta-a-week diet. How many different versions can I make? I don’t even care if it’s the same one. I thought I could live on pizza. I can live on this. Next up will be a strawberry-rhubarb version.
If you don’t want to make compote from scratch, melt down some blueberry jam. Simply put jam into a small saucepan over low heat.
Hint: After reducing the blueberries and before blending, transfer some of the blueberry liquid to small container to make blueberry vinaigrette for salads.
- 2 tbs water
- 1 1/4-oz packet unflavored gelatin
- 1/2 c sugar
- 1 c cream
- 2 c buttermilk
- 2 tsp vanilla extract
- 1 tsp Amaretto
- 1/4 tsp sea salt
- 2 c blueberries
- 2 tbs finely chopped basil
- 2 tbs sugar
- 1 tbs honey
- 1/2 lemon, juiced
- 1+ tbs cornstarch
What you do:
- Put 2 tbs water in sm bowl.
- Sprinkle gelatin over water and let stand 5 min.
- Heat sugar and cream in sm saucepan over med heat.
- Whisk occasionally as sugar dissolves.
- Remove from heat.
- Whisk in gelatin mixture until dissolved.
- Add buttermilk, vanilla, Amaretto and salt.
- Gently whisk to incorporate.
- Place fine-mesh sieve over lg bowl.
- Pour buttermilk mixture into sieve.
- Divide among serving bowls.
- Bring to room temperature, about an hour.
- Refrigerate until firm, a few hours, depending on size of serving bowls.
- In med saucepan bring blueberries, basil, sugar, honey and lemon juice to boil.
- Stir gently and remove from heat.
- Add cornstarch to thicken, 1 tbs at a time until desired consistency is reached.
- Let rest at least five minutes.
- Using immersion blender, blend blueberry mixture until a smoother consistency is reached (or transfer mixture to blender or food processor and blend).
- Transfer to pouring vessel and refrigerate.
- Top panna cotta with blueberry compote.