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Panna Cotta with Blueberry Sauce

Panna cotta serves 2

Ingredients

½ cup organic, grass fed milk
1 tsp unflavored gelatin, organic if you can find it
¾ cup organic heavy cream
2 tbsp organic cane sugar
½ tsp organic vanilla extract

Method

In a medium saucepan, add the milk and sprinkle gelatin over the top. Do not turn the heat on. Let sit for 5 minutes.

Turn the heat to medium and stir until the gelatin dissolves, 3-5 minutes. Don't boil the milk.

Add cream and sugar to the milk mixture and continue to stir for 3-5 minutes or until the sugar has dissolved.

Move saucepan off the heat and stir in vanilla.

Divide the mixture between two serving bowls and chill for 4 hours or overnight.

To serve, dip serving bowls into hot water until it loosens and can be put on a serving plate. Or leave in bowl. Add topping.

Blueberry topping makes slightly over 2 cups (you'll find other uses for it, too)

Ingredients

1 lb. organic blueberries
1/3 cup sugar
1-1/2 tsp fresh lemon juice
Pinch of salt

Method

Mix berries and sugar in a medium saucepan.

Cook over moderate heat until berries begin to burst, about 5 minutes. Remove from heat.

Transfer ½ cup of blueberries to blender and puree.

Put puree back into the saucepan with berries.

Stir in lemon juice and salt.

Can be served warm or cold.

SD! Kitchen/June 2020


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