Ingredients
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2 - ½ cups 35% Cream
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1 cup Milk
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2/3 cup Sugar
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4 Egg White
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1 Vanilla Pod
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For the Blueberry Tpping
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2 - ½ cups Blueberries
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4 tablespoons Icing Sugar
Directions
Panna cotta is a creamy, decadent dessert that, in Italian, translates to “cooked cream” Panna cotta is usually made with gelatin; I prefer to prepare panna cotta with egg whites instead as I don’t always have gelatin. Panna cotta can also be topped with strawberries, raspberries, or blueberries to complement the sweet, rich flavor of the cream with the tart flavor of the fruits.
Steps
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1
Done
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In a medium saucepan, combine cream, milk, sugar, dash of salt, and vanilla on medium-high heat. Stir occasionally. Cook until the mixture is very hot and almost comes to a boil. Turn off the heat and allow cream to cool to room temperature. Remove the vanilla pod from the mixture and discard. |
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2
Done
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Preheat oven to 315 degrees F. |
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3
Done
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Add egg whites to the cooled mixture and lightly whisk them until just blended. |
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4
Done
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Pour mixture into eight ramekin bowls. Place them in a deep baking dish filled with enough boiling water to reach ¾ of the way up the sides of the bowls. |
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5
Done
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Bake for one hour or until the tops look ‘set’. |
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6
Done
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Remove from oven. While still in the water, allow the panna cotta to cool completely. Remove the bowls from the baking dish and refrigerate for a minimum of two hours. |
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7
Done
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Meanwhile, in a medium cooking pan, combine blueberries and sugar. Cook together on medium-high heat for about 1 minute, or until the blueberries are softened and juices released. Remove from heat. |
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8
Done
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Use a slightly moistened knife to run around the edges of the ramekin bowls to loosen the panna cotta. Carefully turn it upside down onto a dessert plate. |
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9
Done
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Garnish the dish with the blueberries by drizzling it over the panna cotta or around it. |
