Blueberry Panna Cotta

Megan Sanderson

Panna Cotta:
2 cups whipping cream
1/4 cup honey
1 vanilla bean, split, seeds scraped
1/4 cup water
1 envelope unflavored gelatin
1 cup whole-fat buttermilk

Blueberry Sauce:
3 cups (1 1/2 pints) fresh blueberries
1 cup water
3/4 cup sugar
1 tablespoon lemon juice

1. To make blueberry sauce, in 2 quart saucepan, heat blueberries 1 cup water and the sugar over medium heat until boiling. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.

2. To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.

3. When cream is steeped, in small bowl, pour 1/4 cup water; sprinle gelatin over water. Mix until applesauce-like consistency. Set aside.

4. Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.

5. To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixute over sauce . Let stand at room temperature about 20 minutes. Refrigerate 3-4 hours (however, overnight is recommended) before serving.