Recipe: Almond Panna Cotta with Blueberry Sauce

Recipe Description:

Recipe Ingredients:

• 1 envelope unflavored gelatin (2 1/2 teaspoons)
• 1/4 cup cold water
• 2 cups reduced-fat milk (2%)
• 4 tablespoons sugar, divided
• 1/8 teaspoon salt
• 4 teaspoons amaretto or several drops almond extract
• 1 cup frozen blueberries
• 2 tablespoons orange juice
• 1/4 teaspoon cornstarch
• 1/4 teaspoon vanilla

Recipe Steps:

1. In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto (or almond extract). Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
2. In another small saucepan, combine blueberries, orange juice, the remaining 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
3. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce. 

Recipe Nutrition: