Looking for a blueberry recipe? Here you go:
Buttermilk Panna Cotta with Washington Blueberry Compote
By Sadie Davis-Suskind
Large mixing bowl
4 small glasses or mason jars
1 tablespoon unflavored gelatin
1 cup heavy cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups buttermilk
2 1/2 cups fresh or frozen Washington blueberries
2 tablespoons granulated sugar
1/4 cup water
1 teaspoon vanilla extract
1) First, in a large bowl filled with 1 tablespoon of warm water, sprinkle the gelatin over the water and allow it to soften for 5 minutes.
2) Then, in a medium saucepan over medium heat, add sugar, cream and vanilla. Gently simmer the mixture until all the sugar has dissolved. Then pour contents into gelatin. Whisk well. Let this mixture cool for 8-10 minutes. Then whisk in your buttermilk making sure the liquid has cooled down to avoid curdling the buttermilk!)
3) Finally, pour this into 4 small glasses/mason jars (I like the way they look!). Place jars on a baking sheet and put this into your refrigerator for at least 3 hours or overnight to set the panna cotta
Compote (this will keep in the refrigerator for 4-5 days)
1) First: Into a medium saucepan over medium heat, mix blueberries, sugar, water and vanilla. Bring to a simmer. The berries will start to break down and as they do, you can mush them gently with a fork to help release their gorgeous juices.
2) Next: Simmer for about 10 minutes or until the berries are soft and the liquid in the pan has thickened. Remove from the heat and cool mixture to cool. You can add more sugar or a squeeze of lemon dependent upon taste.
Gently spoon compote over the set panna cotta. Garnish with a mint leaf or two, if desired.
Find many more blueberry recipes courtesy of the Washington Blueberry Commission.
More on berries:
Sadie Davis-Suskind is a Seattle resident and former “Top Chef Junior” contestant.