|White Chocolate Panna Cotta with Blueberry Coulis|
Panna Cotta is a classic Italian Dessert, traditionally flavored with vanilla and served with fresh fruit. Panna Cotta is velvety smooth and decadent. It is truly a treat. I decided to change it up and add white chocolate and make a blueberry coulis to go along with it. Panna Cotta is best chilled overnight, so it is a great make-ahead dessert. Many recipes call for less milk and cream or more gelatin. In my opinion this makes a Panna Cotta that is too jiggly (that is my technical term for it). I like my Panna Cotta to be just set and slightly delicate, not bouncy or firm. This Panna Cotta melts in your mouth, and no- it is not low fat!
100g white chocolate ( I used Lindt swiss white chocolate)
Pour 1/2 cup of milk into a large bowl. Sprinkle gelatin over the top. Set aside and allow gelatin to soften.
In the meantime, finely chop chocolate. Combine all remaining ingredients, including chocolate, in a heavy saucepan. Gently bring mixture to a boil, stirring constantly.
2 cups Frozen Blueberries (thawed)
1/3 cup sugar
Combine Blueberries and sugar in a blender. Puree until smooth. Strain through a fine sieve. Refrigerate until ready to use.
1 cup blueberries to garnish
white chocolate shavings for garnish
To serve, run the blade of a thin sharp knife around the inside edge of the ramekin. Briefly dip the outside of each ramekin in hot water, invert ramekin over dessert plate. Panna Cotta should slide out. Drizzle with Blueberry coulis and garnish with fresh blueberries. Indulge!