|
|
Instructions |
|
|
|
Make blueberry syrup.
Place sugar, vanilla paste and2/3 cup cold water in a saucepan over medium heat.
Cook, stirring for three minutes or until sugar disolves
|
|
|
|
Simmer for seven minutes or until slightly thickened.
Add blueberries.
Simmer for three minutes or until berries start to collpase.
Remove from heat.
Cool for 10 minutes.
|
|
|
|
Lightly grease four cup capacitymoulds.
Strain 1/2 cup blueberry syrup into a jug. Sprinkle over 1 teaspoon gelatin.
Whisk until gelatin dissolves.
Pour syrup between prepared moulds.
Cover with plastic wrap.
Refrigerate for one hour or until set.
Pour remaing syrup into a bowl, cover and refrigerate until ready to serve.
Place cream, buttermilk and sugar in a sacepan over medium-low heat.
Cook, stirring, for 6-8 minutes or until almost simmering (don't boil).
Pour into a hetproof bowl.
Sprinkle over remaining gelatine.
Set aside for 15 minutes to cool.
|
|
|
|
Carefully pour buttermilk micture, over the back of a metal teaspoon, into each mould.
Cover with plastic wrap.
Refrigerate for four hours or until set.
Carefully run a round-blades knirfe around edges of each panna cotta.
Turn mould out onto plates.
Spoonover reserved syrup.
Serve.
|
|
|
|
Originally Submitted
11/18/2010
|
