Panna Cotta With Blueberry Sauce

• FOR THE PANNA COTTA:
• 3 Tablespoons Cold Water
• 2-1/4 teaspoons Gelatin
• 1-1/2 cup Heavy Cream
• 1 cup Whole Milk, Cold
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• FOR THE SAUCE:
• 1/2 whole Lime, Juiced And Zested
• 8 ounces, weight Blueberries
• 2 Tablespoons Sugar

1. For the panna cotta:
2. Add water to a small bowl and sprinkle gelatin evenly over the water. Let sit 5 minutes.
3. In a pot, combine heavy cream, milk and sugar. Heat over medium-high heat and remove from heat just before boiling. Once removed from heat, add gelatin and vanilla extract and mix until smooth.
4. Using a ladle, pour panna cotta into cups, ramekins or glasses. Cover with plastic wrap and refrigerate 6 hours or overnight.
5. For the sauce:
6. In a small pan, combine lime juice, zest, blueberries and sugar. Heat over medium low heat 5-10 minutes, stirring occasionally until thickened.
7. Once panna cotta has solidified, use a knife to run through the edges and flip the panna cotta over onto a plate. Top with blueberry sauce.

cotta, water, gelatin, heavy cream, milk, sugar, vanilla, weight blueberries, sugar

Taken from tastykitchen.com/recipes/desserts/panna-cotta-with-blueberry-sauce/ (may not work)