Lemon Panna Cotta With Blueberry Sauce Tarifi

Malzemeler

• 1 Cup Whole Milk, Divided, 2 Teaspoons Unflavored Gelatin, 2 1/2 Cups Heavy Cream, 1/2 Cup Sugar, Peel From 1 Lemon Removed With A Vegetable Peeler, 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Lemon Extract & 1/2 Teaspoon Vanilla Extract). Blueberries: 2 Cups Frozen Wild Blueberries, 1/2 Cup Water, 1/2 Cup Sugar, 2 Tablespoons Fresh Lemon Juice, 2 Tablespoons Cornstarch, Mixed With 2 Tablespoons Cold Water, 1/2 Teaspoon Lemon Extract, 1 Tablespoon Lemon Zest

Hazırlanışı

1. Pour 1/2 cup of milk in a bowl and sprinkle the gelatin over the milk. Let the gelatin soften for 15 minutes. In a heavy pot over medium heat, combine the remaining 1/2 cup of milk, the cream, sugar, lemon peel, and extract. Heat until simmering, then remove from the heat and let the lemon peel steep in the cream for 15 minutes. Bring the cream mixture back to a simmer, then add the gelatin mixture and stir until it has dissolved. Strain the mixture, and pour into eight 1/2 cup glasses or ramekins. Refrigerate for at least 6 hours until set. To make the sauce, in a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water, then slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes. Remove from heat and gently stir in vanilla and lemon zest, and set aside until needed. Serve the panna cotta with a heaping spoonful of blueberry sauce on top.

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