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August 3, 2013 / Chris Blum

Rancho Panna Cotta with Blueberries

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This is form David Lenovitz’s Ripe for Dessert. The only change I made was using coconut palm sugar which gave it a little darker color. The blueberries in gin are heavenly!

Ingredients:
1 1/2 c half and half
1/2 sugar
Zest of two lemons
2 cinnamon sticks
1 envelope of unflavored gelatin
3 TBSP cold water
2/3 c buttermilk

4 c blueberries
1/2 c sugar
1/4 c gin

Warm half and half, sugar, zest, and cinnamon in a pan over low heat. Remove from hear once it starts to steam, cover and let steep 1 hour.

In a medium bowl, sprinkle to gelatin over the cold water and soften for 5 minutes. Reward half and half, then pour through a strainer into the gelatin. Stir in the buttermilk.

Pour Into 8 4-oz buttered ramekins and chill at least 4 hours.

Warm berries, sugar and gin in a saucepan until softened nd they start to release their juices.

To serve. Unmold Panna cotta and tip with berries.

Serves 8.

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