Almond Panna Cotta with Blueberry Sauce

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Almond Panna Cotta with Blueberry Sauce

 

Prep Time: 10 minutes Cooking Time: 5 minutes

Source: Ladies' Home Journal

 

 

Ingredients

 

PANNA COTTA

1 envelope unflavored gelatin

1/4 cup cold water

2-1/3 cups milk

1/4 cup sugar

2 tablespoons amaretto or almond-flavored liqueur

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BLUEBERRY SAUCE

2 cups frozen blueberries

2 tablespoons sugar

1/2 teaspoon cornstarch

1 tablespoon fresh orange juice

Pinch salt

1/2 teaspoon vanilla extract

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Fresh lemon thyme, for garnish

 

Directions:

 

1. Make Panna Cotta: Sprinkle gelatin over water in a small saucepan; let

stand 3 minutes to soften. Heat gelatin over medium heat, stirring, until

dissolved. Stir in milk and sugar; heat just until milk is hot and sugar is

dissolved. Add liqueur and pour mixture into six 6-ounce custard cups or

disposable plastic cups. Cover and refrigerate at least 8 hours or

overnight.

2. Make Blueberry Sauce: Combine all sauce ingredients except vanilla in a

medium saucepan. Bring to a boil, stirring, and boil 2 to 3 minutes, until

thickened. Stir in vanilla; transfer to a bowl, cover and refrigerate at

least 8 hours or overnight.

3. Divide blueberry sauce among 6 stemmed cocktail glasses or dessert

dishes. Run a small knife around edge of each panna cotta; unmold onto

sauce. Garnish with lemon thyme, if desired.

 

Nutritional facts per serving

 

calories: 155 , total fat: 3.5 g , saturated fat: 2 g , cholesterol: 13

mg , sodium: 74 mg , carbohydrate: 26 g , protein: 4 g

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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