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Buttermilk Panna Cotta with Blueberry Compote

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Buttermilk Panna Cotta with Blueberry Compote 1 cup ice 1 cup water 1 envelope gelatin 24 oz. heavy cream 1/2 cup sugar 1 tsp. vanilla 8 oz. buttermilk Blueberry compote (recipe follows) 8 Tbs. crushed amaretti cookies, approximately 8 cookies Mint leaves, washed and torn For the blueberry compote: 1 lb. fresh blueberries, divided 2 Tbs. sugar 1 tsp. lemon juice Pinch of salt


Buttermilk Panna Cotta with Blueberry Compote Put ice and water into a small saucepan and sprinkle the envelope of gelatin evenly over the top of the water. Let stand for five to 10 minutes. Heat the saucepan over very low heat until slightly warm and stir to dissolve the gelatin. Remove the mixture from the heat to cool. In a saucepan over medium-high heat, bring the cream, sugar, and vanilla to a simmer. Remove from heat and let cool for 10 minutes. Stir in the buttermilk. Stir the dissolved gelatin, strain, and pour into eight- to 10-ounce glasses. Let set in refrigerator for at least six hours or overnight. To serve, top each with two tablespoons of compote, one tablespoon of crushed amaretti cookies, and a few mint leaves. For the blueberry compote: Combine half the blueberries with the sugar, lemon, and salt in a small pot over medium-high heat. Bring to a simmer and cook for 10 minutes. Stir in the remaining berries. Pour into a bowl and set aside. The compote can be made up to three days in advance if stored in a sealed container in the refrigerator.