Blueberry sauce :
1 cup fresh or frozen blueberries
1 tablespoon confectioners sugar
1 tablespoon water
1 teaspoon lemon juice
for the pana cotta:
1 3/4 cup heavy cream divided
2 tablespoons plain gelatin
3 tablespoons sugar
2 tablespoons finely ground orange zest or tangerine zest
pinch of salt
2 tablespoons orange juice
Combine the blueberries , confectioners sugar, and water in a medium saucepan and cook over medium heat , stirring for 5 minutes. or until the blueberries are softened and a sauce forms. Stir in lemon juice Serve warm or chill tightly covered in refrigerator. makes 3/4 cup sauce
Oil four 6 ounce ramekins or custard cups with light vegetable oil .
make gel pour 1/4 cup cream into a small bowl and sprinkle with the gelatin . let stand for 10 minutes. or until softened . Place the bowl in a larger bowl of hot water until gelatin dissolves. and mixture is clear.
Bring remaining 1 1/2 cups cream , sugar, zest, and salt just to a boil in a medium saucepan. Reduce the heat to low and simmer for 5 minutes. Stirring frequently. Remove from the pan and stir in gelatin mixture and orange juice. Pour heated cream into molds using a fine strainer set over a glass bowl divided evenly among the ramekins. let cool to room temp. then refrigerate loosely covered for 3 hours until thoroughly chilled. and set for about a day. Serve by dipping ramekins into a bowl of hot water for 5 secounds then run a table knife around edges and invert to serving plates. Spoon the blueberry sauce around the panna cotta and serve. makes 4 servings.
you can use any type of berry if you like.
Not a NESTLÉ®-tested recipe.