Blueberry Buttermilk Panna Cotta
|Source||City Market's Prepared Foods Department|
|Prep time||20 minutes|
|Cooking time||20 minutes|
|Total time||40 minutes|
A silky smooth treat to highlight fresh local blueberries, this traditional Italian dessert is just as comfortably befriending other seasonal fruits. In a pinch and need a dessert that's both elegant and modest? You'll find premade panna cotta in the Co-op's Grab 'n Go coolers for your next dinner party or summer picnic.
In a small saucepot, heat heavy cream, buttermilk, sugar, vanilla extra, and chunk of ginger to just below a boil. (Make sure not to boil, otherwise the liquid will curdle.) Take off of heat and remove the ginger. Sprinkle the gelatin over the warm cream and allow to bloom.
In the meantime, fill a large mixing bowl with a little ice to cover the bottom, and put another mixing bowl on top of the ice. Transfer the warm cream into the mixing bowl. Whisk to combine the gelatin with the cream, and allow liquid to cool while continuing to whisk.
Once the liquid has cooled sufficiently, it will begin to set. At this point, pour liquid into four 4 oz jars or glass tumblers, distributing the portions evenly (do not fill more than ¾ full). Chill uncovered for 8-12 hours or overnight. The panna cotta should be firm. Scoop 3 tablespoons of blueberry compote into each jar on top of the panna cotta. Serve immediately or seal with jar lids and keep refrigerated up to 7 days.
To make the blueberry compote
In a medium sauce pot, combine blueberries, sugar, salt, cinnamon, and ground ginger. Bring to a simmer on moderate heat.
In a small mixing bowl, whisk together cornstarch with enough water to create a slurry (thick but still flowing). Add the slurry to the simmering pot. Whisk constantly until liquid thickens; keep at a simmer. Once compote has thickened, pour into a container and cool in refrigerator (covered to prevent skin from forming). To serve, scoop cool compote over finished panna cotta.