amanda_pennsylvania
Well-known member
This looks really good. From Parade Magazine, by Dorie Greenspan
Blueberry Panna Cotta
2 tbls cold water
1 1/2 tsp unflavored gelatin
2 containers (6 oz each) light blueberry yogurt
1/2 cup heavy cream
1 tbls honey
1 cup fresh blueberries, for serving
1 tsp sugar, for serving
1. Pour cold water into a microwave-safe cup and sprinkle with gelatin. Wait 5 minutes; heat it in the microwave for 15 seconds. Gently whisk together the yogurt, cream, and honey, then stir in the gelatin.
2. Divide the mixture among 6 espresso cups or small classes. Chill for at least 3 hours. Run a knife around the edges of the cups to unmold the panna cottas onto plates.
3. Mix the blueberries with the sugar. Spoon and equal amount beside each panna cotta. Serve.
(My note: I don't see why you'd need that extra tsp of sugar to mix with the blueberries--I'd just leave that out.)
Blueberry Panna Cotta
2 tbls cold water
1 1/2 tsp unflavored gelatin
2 containers (6 oz each) light blueberry yogurt
1/2 cup heavy cream
1 tbls honey
1 cup fresh blueberries, for serving
1 tsp sugar, for serving
1. Pour cold water into a microwave-safe cup and sprinkle with gelatin. Wait 5 minutes; heat it in the microwave for 15 seconds. Gently whisk together the yogurt, cream, and honey, then stir in the gelatin.
2. Divide the mixture among 6 espresso cups or small classes. Chill for at least 3 hours. Run a knife around the edges of the cups to unmold the panna cottas onto plates.
3. Mix the blueberries with the sugar. Spoon and equal amount beside each panna cotta. Serve.
(My note: I don't see why you'd need that extra tsp of sugar to mix with the blueberries--I'd just leave that out.)