Tuesday, August 10, 2010

Rosewater Yogurt Panna Cotta with Blueberries

  • 2 tablespoons water
  • 1 1/4 teaspoons unflavored gelatin
  • 1 3/4 cups cream
  • 1/4 cup sugar
  • 1 cup whole-milk yogurt
  • Pinch salt
  • 1/2 teaspoon rosewater
  • 1 cup blueberries, divided
  • Mint leaves, to garnish

Sprinkle the gelatin over the two tablespoons of water in a small bowl. Let sit to soften. Put the cream in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the yogurt, salt, and rosewater.

Rinse the blueberries and pick out any stems or bad berries. Pat dry. Divide about half of the berries between 4 6-8 ounce cups or bowls. Fill each one partway with the berries. Pour the warm panna cotta mixture over the berries and refrigerate. Chill until set — about 2-4 hours, depending on the size and depth of the cups.

When ready to serve, divide the remainder of the berries between the cups, piling them on top of the set custard. Garnish with a mint leaf and serve with coffee, fresh mint tea, or dessert wine.

Makes 4 servings

From Apartment Therapy

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