Chef Eric Recipe: Summer-Fresh Blueberry Panna Cotta

Blueberry Panna Cotta – Serves 4

Ingredients

• 2 ½ tsp. (1 package) unflavored gelatin
• ¼ cup milk
• 2 cups low fat milk
• ¼ cup sugar
• 1 vanilla bean, split, scraped & pod reserved
• 2 tsp lemon zest
• 3 cups blueberries (save 1 cup for garnish*)
• 2 tbsp sugar
• 1 tbsp water

Method

1. In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes.
   In a saucepan, stir together the cream and sugar.
2. Add vanilla bean scrapings, vanilla bean pod and lemon zest into the cream
3. Heat, to a light simmer and remove from heat. Let sit for 5 minutes.
   Strain the vanilla bean cream mixture.
4. Slowly add the warm vanilla bean cream mixture to the gelatin mixture, stirring constantly until dissolved.
5. Add 2 cups blueberries and stir gently. Pour the mixture into four 3/4-cup ramekins or whatever glass vessel you prefer. Be sure the glass is heat resistant.
6. Cover and refrigerate for at least 4 hours or overnight.
7. In a small sauce pan add the remaining 1 cup blueberries, sugar and water. Heat on medium heat for 6-8 minutes.
8. When ready to serve, unmold the panna cotta from the ramekin or leave in the glass container. Evenly divide the blueberry sauce on top of the chilled panna cotta.

*Optionally – you may leave the blueberries in their natural state and sprinkle them over the chilled panna cotta prior to serving

Fire It Up!

Chef Eric LeVine