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Vanilla Flavored Panna Cotta with Berry Sauce

This variation adds a burst of blueberry flavor to complement the tartness of the Morello cherries, creating a balanced and delicious dessert. Enjoy!
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Course Dessert

Ingredients
  

Vanilla Flavored Panna Cotta

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 3/4 Cup Granulated Sugar
  • 2 tsp Prova Vanilla Flavoring
  • 1 envelope Unflavored Gelatin about 2 1/4 teaspoons
  • 3 tbs Cold Water

Morello Cherry and Blueberry Sauce

  • 1 Cup Perfect Puree Morello Cherry Puree
  • 1/2 Cup Blueberries
  • 1/4 Cup Granulated Sugar
  • 1 tbs Lemon Juice
  • 1 tbs Water
  • 1 tbs cornstarch

Decoration

  • 1 IFI - USA Embossed Star

Instructions
 

To Prepare Vanilla Panna Cotta

  • Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to soften.
  • Heat the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture is hot but not boiling.
  • Add Gelatin and Vanilla: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla flavoring and stir to combine.
  • Pour into Molds: Pour the mixture into ramekins or silicone molds. Let them cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.

To Prepare the Morello Cherry and Blueberry Sauce

  • Combine Ingredients: In a small saucepan, combine the Morello cherry puree, blueberries, granulated sugar, lemon juice, and water. Stir well.
  • Cook the Sauce: Heat the mixture over medium heat. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Once the fruit mixture begins to simmer, stir in the cornstarch slurry.
  • Thicken the Sauce: Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and let it cool to room temperature.

Assemble Dessert

  • Unmold the Panna Cotta: To serve, run a knife around the edge of each panna cotta and gently unmold it onto a serving plate.
  • Add the Fruit Sauce: Spoon the cooled Morello cherry and blueberry sauce over the top of each panna cotta.
  • Serve: Garnish with fresh blueberries, cherries, or a sprig of mint if desired, and serve immediately. Add a touch of patriotic flair with the USA EMbossed Star Trio.
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