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Almond Panna Cotta with Blueberry Sauce
Date added: December 17, 2007
- Servings: 2 change
- Calories per serving: 150
- Prep time: 20
- Cook time: 0
Ingredients
- 1 tsp gelatin, unswtnd, dry
- 2 tbsp water cold
- 1 cup milk, 2%, w/add vit a & d
- 1 tbsp sugar
- 1 milligram flavor, almond extract
- 1 cup blueberries, fresh or frozen
- 2 tsp orange juice, chilled
- 1/4 tsp cornstarch
- 1/4 tsp vanilla extract
Recipe Method
1. For panna cotta, in a small saucepan sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk and the sugar. Cook and stir just until the milk is heated through and the sugar is dissolved. Stir in almond extract. Pour into two 6-oz. custard cups. Cover and chill for at least 8 hours or until firm.
2. For sauce, in another small saucepan combine blueberries, 1 tablespoon sugar, orange juice and cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a bowl. Cover and chill until ready to serve.
3. To serve, spoon the sauce into 2 dessert dishes. Run a small knife around the edge of each panna cotta; unmold onto sauce.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 150 | 7% |
| Fat 3g | 4% |
| Cholesterol 10mg | 3% |
| Sodium 54mg | 2% |
| Carbohydrates 29g | 7% |
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