A creamy vanilla bean panna cotta topped with fresh blueberries and our Blueberry Balsamic Organic Sauce is a showstopping dessert.
Prep Time: 2 hours, 5 minutes
Total Time: 2 hours, 15 minutes
2 cups Heavy whipping cream
3/4 cup Granulated sugar
1 Vanilla bean - cut vertically
4 Tbsp. COLD water
1 envelope Gelatin
1/4 cup Robert Rothschild Farm Blueberry Balsamic Sauce -divided
1 pint Blueberries, fresh
Into a heavy bottom pan add: cream and sugar. Stir to combine. Add vanilla bean and seeds. Cook over medium heat until bubbles begin to form around rim and cream is warmed through. While cream is cooking, into a small ramekin add water. Sprinkle gelatin packet on top. Set aside for gelatin to bloom. Remove vanilla bean. Add gelatin mixture to cream. Stir until completely combined. Place 2 teaspoons of Blueberry Balsamic Sauce into the bottom of each jar. Equally divide cream mixture between jars (I've used 5.4 ounce Weck jars). Transfer to refrigerator to set up/chill. Approximately 2 hours. Prior to serving, top with additional Blueberry Balsamic Sauce and fresh blueberries.
Recipe created by Paula Jones at, bellalimento.com.