Panna Cotta with Blueberry Sauce

Panna cotta is an eggless custard. There are a variety of ways to make it, but the key ingredient is heavy cream or creme fraiche. Sometimes plain yogurt is blended in so that it has a lighter flavor to it. The dessert is also not for those skimping on calories because heavy cream is heavy with calories (1 cup heavy cream = 400 calories), and this is before a fruit compote, sauce or chocolate is added. It's a minimum of 200 calories per serving.

I first had this at Tutta Bella's in Seattle and it was served up with a mixed berry pureé on top. Tutta Bella adds milk to the cream for their rendition of it, which is probably more accurate than the ingredient ratio below. Mine came out rather heavy texture, whereas a professional chef would have made it to have a delicate texture. Nonetheless, it all tastes pretty good to me.

Ingredients

1 1/2 c. organic heavy cream
2 tbsp organic granulated sugar
1/4 tsp vanilla extract

2 tbsp cold water
1 tsp unflavored powdered gelatin

Directions

1. In a small bowl, dissolve gelatin in cold water. I use Knox unflavored gelatin because it is readily available here in the US.

2. In a small saucepan, heat the cream, sugar, and vanilla extract until boiling. Add the gelatin and stir for two minutes. Remove from heat and pour into serving bowls or short juice glasses.

3. Let chill in the refrigerator for 2-3 hours, or until the panna cotta has set.

4. Add the blueberry sauce to the top of the panna cotta and serve.

Makes 3 half-cup servings.