Panna Cotta with Blueberry Sauce

I was able to reunite with a few friends from high school when we traveled to Utah in May of this year. The cafe in Salt Lake where we had dinner together had a dessert I had not heard of before, but wanted to try. It was Lavendar Infused Panna Cotta with Mixed Berries. It also had ricotta cheese on the side of, and pistachios crumbled on top. It was very delicious. I wanted to make it at home and did some research. Apparently, it wasn't very unique. One of the gals I'd visited in Salt Lake sent me her recipe (see below). I found more recipes online and learned this:  "Panna cotta is Italian for 'cooked cream.' In its simplest form, it consists of nothing more than simmered cream and sugar into which gelatin (first dissolved in a little water) is stirred." I also saw the picture above in a local grocery store ad, so found their recipe online. We had fresh blueberries, and the missionaries were coming for dinner, so I had the perfect excuse to experiment. I went back and forth between the two recipes. I had allowed the three hours mentioned in the first recipe I'd read. Unfortunately, I later read the other recipe said allow six hours for the dessert to set : (. I decided not to invert it, and just serve it in Cheryl's wonderful blueberry-decorated Salmon Falls crockery dishes. All enjoyed. The next day I inverted the two 'extra' desserts and sent them to a sweet couple Scott home teaches.

Panna Cotta I

1 quart heavy cream
1 c. sugar, divided
1 t. vanilla extract
1 T. unflavored gelatin
3 T. water
Lemon, for zesting
2 c. blueberries, plus extra for serving

In a saucepan, combine the cream, 1/2 cup sugar and vanilla extract. Bring the mixture just to a simmer over moderate heat. Remove from heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes. Uncover the cream mixture and reheat just to a simmer. Remove from heat, add the gelatin and stir until dissolved. Pour the mixture into eight ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until set but still jiggly, about 3 hours. Lightly boil 2 cups blueberries with 1/2 cup sugar until thickened. Invert mold onto serving plate serve with sauce and a sprinkle of fresh berries. Top with fresh lemon zest or powdered sugar. 

from Dee's friend Sheri,"I use Giada de Laurentiis recipe. So easy. So good. I often half this recipe because if I make the whole thing, chances are I'll be tossing some out because not everyone around here loves it like I do. And here it is..."

Panna Cotta II

1 c. whole milk 

1 T. unflavored powdered gelatin
3 c. whipping cream
1/3 c. honey
1 T. sugar
Pinch of salt

Place milk in heavy, small saucepan. Sprinkle gelatin over and let stand for 5 minutes to soften gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from heat and let cool slightly. Pour the cream mixture into dessert cups/ramekins/whatever you've got or use. Cover and refrigerate til set (at least 6 hours). Spoon berries on top and serve.

by Dee, wife of Barbara's son Scott