Blueberry Panna Cotta with Lemon Curd
Fresh blueberries brighten classic Panna Cotta. Sweeten it even more with an easy lemon curd.
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: North Carolina Field & Family
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: North Carolina Field & Family
Ingredients
Panna Cotta
- 2 tablespoons water
- ¼ ounce gelatin (one packet)
- nonstick vegetable spray
- 6 ounces (1 cup) blueberries, rinsed and patted dry
- 1 cup whipping cream
- 1 teaspoon lemon zest
- ½ cup sugar
- 2 ½ cups buttermilk
- 2 teaspoons vanilla
Instructions
- Dissolve gelatin in water for 10 minutes. Lightly spray 8 ramekins with nonstick spray. Divide blueberries evenly into ramekins.
- In a medium-sized saucepan, heat cream with lemon zest and sugar over medium heat until sugar dissolves. Bring to a low boil, stirring to prevent scorching. Remove from heat.
- Stir in gelatin until well mixed. Cool to lukewarm. Stir in buttermilk and vanilla. Pour into the ramekins.
- Cover and chill until set, about 4 hours.
- To assemble, slide a knife around the edge of each chilled panna cotta and gently nudge out of ramekins. Spoon lemon curd over each serving and garnish with fresh blueberries.
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