Original recipe by, www.italianfoodforever.com
Ingredients:
2 1/2 cups milk, divided
2/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 envelopes of unflavored gelatin
1/3 cup of sugar
Topping:
1 package frozen blueberries, thawed
Sugar (desired sweetness)
Directions:
Sprinkle the gelatin over 1/2 cup of milk. Let stand for 5 minutes, and mix well.
In a saucepan, combine 2 cups of milk, sugar, and cream. Bring to just a boil.
Once the milk mixture comes to just a boil, remove from heat, and stir in the vanilla and the softened gelatin.
Pour into four 5-ounce ramekin cups.
Cover and chill for at least six hours, or up to 1 day.
Topping:
Blend the blueberries and sugar together in a food processor. (SAVE SOME BLUEBERRIES FOR GARNISH)
Place the mixture over medium heat and bring to a boil. Lower the heat, and simmer for 5 minutes. Strain for seeds.
Cool
To serve, gently run a knife around the edge of each ramekin cup and invert onto a chilled plate.
Drizzle the topping over each panna cotta.
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