Panna Cotta with Blueberry- Ginger Sauce
Why I Love This Recipe
FROM HALLMARK MAGAZINE!!!
THIS WAS GREAT!
Gelatin takes the place of eggs in this silky smooth Italian custard, which makes the perfect backdrop for a ginger-spiced fresh blueberry sauce.
Total time: 1 hour (plus chilling).
Hands-on time: 45 minutes.
CLOCKWATCH: The puddings take about 4 hours to set up.Clockwatch
Each serving has: 198 calories, 3.4 g fat (1.9 g saturated), 6 g protein, 37 g carbohydrates (0.7 g fiber), 11 mg cholesterol, 87 mg sodium. Good source of: riboflavin, vitamin B12, calcium.
Ingredients You'll Need
1 envelope unflavored gelatin
2 cups cold milk
2/3 cup plus 2 tablespoons sugar
Pinch of salt
1 cup plain low-fat yogurt
1 package (6 ounces) fresh blueberries
2 tablespoons water
1/2 teaspoon ground ginger
With a vegetable peeler, remove the lime zest (the colored portion of the peel) in long strips. Squeeze the lime to get 2 teaspoons of juice.
In a small bowl, sprinkle the gelatin over 1/2 cup of the milk.
In a small saucepan, combine the remaining 1-1/2 cups milk, 2/3 cup of the sugar, the lime zest and salt. Heat over low until gentle bubbles come to the surface.
Remove from the heat, cover and let steep for 10 minutes (this infuses the milk with lime flavor).
Return the milk to low heat, stir in the softened gelatin mixture and stir until the gelatin has dissolved, about 1 minute.
Remove from the heat. Strain into a bowl and discard the lime zest.
Let cool for 10 minutes, then stir in the yogurt.
Pour the mixture into six 8-ounce ramekins, custard cups or small bowls.
Cover and refrigerate until set, at least 4 hours.
Meanwhile, in a small saucepan, combine the blueberries, the remaining 2 tablespoons sugar, the water and ginger.
Bring the mixture to a simmer over low heat and cook until the blueberries soften and the mixture is slightly saucy, about 5 minutes.
Remove from the heat and stir in the reserved lime juice.
To serve, invert the puddings onto serving plates. Spoon the blueberry mixture alongside.