Wow, it is unbelievable! Time is just flying by. I have been pretty busy, and have not had a chance to write in for some time. So much has happened over the past few weeks. Since I last wrote, my younger girls are out for summer break from school, I flew to Arizona to see where my oldest daughter will be moving to, my son is up at school taking summer classes.
I catered a 60th Birthday party and it went so well. I made fresh Gravlax (Fancy word for Lox). It was so, so delicious. I served this with a “fresh baked Matzo”. So much fun. Along with this, I pickled fresh veggies. They were great. Just enough salt, with a hint of sugar, zesty with fresh garlic and dill. Yum! Wow, I forgot to mention the Brisket and Pomegranate Chicken.
I have been developing new dessert recipes and so much more. Summer is a wonderful time of year to create fresh desserts using all the beautiful fruit that we are so blessed to have. The blueberries have been really good, and I bought some fresh raspberries too.
It has been so hot out, so I decided to make chilled desserts, which are a great addition to any summertime meal. I have a great recipe for Summertime Blueberry Panetone. It is great. Enjoy!
|Blueberry Panna Cotta|
- 3 cups fresh blueberries
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 (1/4-ounce) envelope unflavored powdered gelatin
- 2 cups heavy cream
- 1/4 cup honey
- 1 vanilla bean, split and seeds scraped (substitute 2 teaspoons vanilla extract)
- 1 cup whole fat buttermilk
- For the blueberry sauce: Add blueberries, water and sugar to a medium saucepan over medium heat; bring to a boil. Add lemon juice then reduce heat to medium low; simmer for 10 minutes until sauce begins to thicken. Occasionally stir and use the back of a wooden spoon to crush a few of the blueberries into the sauce. Cool to room temperature and reserve.
- Prepare the panna cotta by adding cream, honey, vanilla bean and seeds to a medium saucepan over medium heat; bring to a boil. Turn off heat, cover and allow the cream to steep for 30 minutes.
- Once the cream has steeped, add 1/4 cup of water to a small bowl and sprinkle with powdered gelatin. Reserve.
- Reheat the cream, remove the vanilla pod, and then add reserved gelatin. Remove from heat and whisk well until gelatin has dissolved. Add buttermilk and whisk until blended.
- Assemble the panna cotta. Spoon a small amount of blueberry sauce to the bottom of each serving glass then carefully pour the panna cotta mixture over the blueberry sauce (the sauce may mix into the panna cotta slightly, this is normal). Leave at room temperature for 20 minutes, and then place into the refrigerator for 3-4 hours before serving.