Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

Tweet

Welcome to the Foodie Extravaganza!  

We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.  We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.
We would love to have you!

It's time for blueberries, which for me, means Panna Cotta topped with a Blueberry Compote! I love blueberries and don't you think they are the perfect summertime fruit? Panna Cotta is easy to make, and the blueberry compote is just as easy. Plus, I used Truvia instead of sugar for fewer calories. The best part is that they have to be made ahead of time, so it is the perfect dessert!

 Panna Cotta w/ a Blueberry Compote

Panna Cotta
(adapted from epicurious)
1 envelope unflavored Gelatin (1 tablespoon)
2 tablespoons Cold Water
2 Cups Heavy Cream
1 Cup Half and Half
2 tablespoons + 2 teaspoons Truvia Baking Blend
1 1/2 teaspoon Vanilla Extract

Blueberry Compote
(adapted from Cooks.com)
1 cup Fresh Blueberries
1 teaspoon Cornstarch
1/2 teaspoon Truvia Baking Blend
1/4 cup Water

Using a small saucepan, sprinkle the gelatin over the cold water
and let it stand about 1 minute to soften.

Heat the mixture over low heat.
Remove from heat when the gelatin dissolves.

In a large saucepan bring the cream, half and half, and
truvia just to a boil over medium to high heat.

Take the pan off the heat and add in the gelatin mix and the vanilla.
Let it sit while you make the compote.

Place the cornstarch, Truvia, and water in a saucepan.

Cook over medium heat until clear and slightly thickened.
Stir constantly.

Add your blueberries. As they heat they will become
soft and you can press on them with your spoon
or spatula to break them apart.
Let them cool.

Place some of the blueberries and sauce in the
bottom if your dishes.

Divide the Panna Cotta into the three dishes.
Some of the blueberries might float to the top, but it
is fine like that. Cover each dish with plastic wrap
and refrigerate for at least 4 hours or overnight.

Right before serving, place a spoonful of blueberry compote on top.
Enjoy!

Make sure to check out these great recipes from our group!  (You can click on each picture or the link to take you to that blogger's recipe)

Blueberry Lemon Breakfast Cake @ We Like to Learn as We Go
Blueberry Banana Bread @ Pantry Friendly Cooking
 Blueberries with a Side of Sunshine @ Forty Eighteen

Homemade Blueberry Poptarts @ Our Thrifty Ideas

Blueberry Cheese Cake Pastries @ Summer Scraps

Lemon Blueberry Sandwich Cookies @ From Gate to Plate

Panna Cotta w/a Blueberry Compote @ The Freshman Cook

Strawberry Vanilla Blueberry Ice Cream @ Food Lust People Love

Blueberry Pie Ice Cream @ Love in the Kitchen

Lemon Blueberry Pound Cake @ Keep it Simple, Sweetie