This elegant dessert is decadent, tasty, good for you and perfect for your next dinner party. Rich, dark chocolate panna cotta is topped with blueberry sauce and fresh blueberries for a double dose of antioxidants and uses less sugar than traditional recipes.
Level: | Easy |
Total: | 3 hr 5 min |
Prep: | 15 min |
Inactive: | 2 hr 30 min |
Cook: | 20 min |
Yield: | 10 servings |
Ingredients
- Nonstick cooking spray
- 3 tablespoons whole milk
- 2 1/2 teaspoons unflavored powdered gelatin
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
Instructions
- For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
- Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
- Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
- For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
- Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Nutrition Facts
Calories | 182 calorie |
Total Fat | 12.3 grams |
Saturated Fat | 7.6 grams |
Cholesterol | 33 milligrams |
Sodium | 13 milligrams |
Carbohydrates | 18.3 grams |
Dietary Fiber | 0.5 grams |
Protein | 2.2 grams |
Sugar | 15.2 grams |