Velvety Almond Panna Cotta with Berry Bliss Sauce
Indulge in a luxurious and creamy pistachio panna cotta that takes dessert to an entirely new level. This recipe enhances the traditional Italian dessert with a delicate almond flavor, using a rich combination of reduced-fat milk and half-and-half to create a velvety texture that melts in your mouth. Topped with a vibrant blueberry sauce, made from sweet, tangy blueberries and a splash of orange juice, this delightful treat not only looks stunning but also provides a refreshing contrast to the creamy panna cotta. Perfect for special occasions or a delightful end to any meal, this Almond Panna Cotta with Berry Bliss Sauce is sure to impress your family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Unflavored gelatin
2 1/2 teaspoons (1 envelope)
Cold water
1/4 cup (none)
Reduced-fat milk (2%)
1 cup (none)
Half-and-half
1 cup (none)
Sugar
3 tablespoons (divided)
Salt
1/8 teaspoon (none)
Almond extract
3/4 teaspoon (none)
Frozen blueberries
1 cup (none)
Orange juice
2 tablespoons (freshly squeezed or bottled)
Cornstarch
1/4 teaspoon (none)
Vanilla extract
1/4 teaspoon (none)
Instructions
1
For the Panna Cotta: In a small saucepan, sprinkle the unflavored gelatin over the cold water and allow it to sit for about 3 minutes until it softens.
2
Place the saucepan over medium heat, stirring gently until the gelatin completely dissolves. Be careful not to bring it to a boil.
3
Once dissolved, stir in the reduced-fat milk, half-and-half, 3 tablespoons of sugar, and salt. Continue to heat gently, stirring just until the mixture is warmed through and the sugar has completely dissolved.
4
Remove from heat and blend in the almond extract, stirring well to combine.
5
Carefully pour the mixture into six 4-ounce custard cups or ramekins. Cover each cup securely with plastic wrap and refrigerate for at least 8 hours, or until the panna cotta is firm.
6
For the Blueberry Sauce: In a separate small saucepan, combine the frozen blueberries, orange juice, 1 tablespoon sugar, and cornstarch.
7
Cook the mixture over medium heat, stirring frequently, until it becomes slightly thickened and bubbly. This should take about 5-7 minutes.
8
Continue to cook and stir for an additional 2 minutes, then remove from heat and stir in the vanilla.
9
Transfer the blueberry sauce to a small bowl, cover it, and chill in the refrigerator until you’re ready to serve.
10
To serve, carefully run a thin knife around the edge of each panna cotta cup and gently unmold onto individual plates. Top with the chilled blueberry sauce for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Almond Panna Cotta?
It is a luxurious and creamy Italian-inspired dessert made with milk, half-and-half, and almond extract, topped with a vibrant blueberry sauce.
How many servings does this recipe make?
This recipe makes six 4-ounce servings using custard cups or ramekins.
What type of gelatin is used in this recipe?
The recipe calls for 2 1/2 teaspoons or one envelope of unflavored gelatin.
How do I prepare the gelatin?
Sprinkle the gelatin over 1/4 cup of cold water and let it sit for about 3 minutes to soften before heating.
Should the gelatin mixture be boiled?
No, you should heat the mixture gently over medium heat, stirring until dissolved, without letting it reach a boil.
What milk products are used for the panna cotta base?
The base is made using a combination of 1 cup of reduced-fat (2%) milk and 1 cup of half-and-half.
How much sugar is needed for the panna cotta?
The panna cotta base requires 3 tablespoons of sugar.
What provides the primary flavor for the cream?
The primary flavor is provided by 3/4 teaspoon of almond extract.
How long does the panna cotta need to chill?
It must be refrigerated for at least 8 hours, or until the mixture is firm.
What ingredients are in the Berry Bliss Sauce?
The sauce contains frozen blueberries, orange juice, sugar, cornstarch, and vanilla extract.
Can I use fresh blueberries instead of frozen?
Yes, you can substitute fresh blueberries for the 1 cup of frozen blueberries called for in the sauce.
How is the blueberry sauce thickened?
The sauce is thickened using 1/4 teaspoon of cornstarch while cooking over medium heat.
How long do I cook the blueberry sauce?
Cook the mixture for 5-7 minutes until thickened and bubbly, then continue for an additional 2 minutes.
When should I add the vanilla to the sauce?
The 1/4 teaspoon of vanilla extract should be stirred in after the sauce has been removed from the heat.
How do I serve the panna cotta?
Run a thin knife around the edge of the cup, unmold onto a plate, and top with the chilled blueberry sauce.
Is the orange juice in the sauce fresh?
You can use either freshly squeezed or bottled orange juice.
What type of salt is added to the mixture?
The recipe calls for 1/8 teaspoon of regular salt added to the milk mixture.
How much sugar is in the blueberry sauce?
The sauce requires 1 tablespoon of sugar.
Is the panna cotta covered while in the fridge?
Yes, you should cover each cup securely with plastic wrap before refrigerating.
What texture should the panna cotta have?
It should have a velvety, creamy texture that is firm enough to be unmolded.
Can I use whole milk instead of 2 percent?
Yes, whole milk can be used if you prefer a richer flavor, though the recipe specifies 2%.
Is this a good dessert for special occasions?
Yes, its elegant presentation and luxurious flavor make it perfect for special events or dinner parties.
What is the role of cold water in this recipe?
The 1/4 cup of cold water is used to bloom or soften the gelatin before it is heated.
Can the sauce be prepared in advance?
Yes, the sauce should be chilled in the refrigerator until you are ready to serve the dessert.
What size are the serving portions?
The portions are approximately 4 ounces each when divided among six cups.
Can I use a different fruit for the sauce?
While this recipe features blueberries, other berries like raspberries or strawberries would also work well as a contrast.
Is there any preparation required for the blueberries?
No specific preparation is mentioned other than combining them with the sauce ingredients.
Why do I need to run a knife around the edge?
This breaks the seal between the panna cotta and the ramekin, allowing it to slide out easily when inverted.
What categories does this recipe fall under?
It is categorized as a dessert, specifically a chilled Italian panna cotta.
Is this a sweet or savory dish?
It is a sweet dessert featuring sugar, fruit, and almond flavor.