BLUEBERRY PANNA COTTA

Prep Time: 15 minutes
Inactive Prep Time: 3 hr.
Serves: 6 servings

Ingredients:

  • 1 cup ST. DALFOUR NO FAT BLUEBERRY SAUCE
  • 2 tablespoons granulated sugar
  • 1 cup whole milk
  • 1 ¼ ounce packet unflavored powdered gelatin
  • 2 cups whole milk plain yogurt

Garnish:

Fresh berries (blueberries, raspberries, blackberries)
½ cup ST DALFOUR NO FAT BLUEBERRY SAUCE

Directions:

Combine milk and sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed, until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally until the gelatin and sugar are just dissolved (do not boil); let cool. Wisk in 1 cup ST DALFOUR NO FAT BLUEBERRY SAUCE and yogurt until smooth. Pour into six 6-ounce ramekins, cover and refrigerate until set, at least 3 hours or overnight.
Just before serving, dip the bottom of each ramekin in warm water to loosen, invert panna cotta onto a plate. Drizzle with ST DALFOUR BLUEBERRY SAUCE, and top with fresh berries.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

BLUEBERRY PANNA COTTA

Prep Time: 15 minutes
Inactive Prep Time: 3 hr.
Serves: 6 servings

Ingredients:

  • 1 cup ST. DALFOUR NO FAT BLUEBERRY SAUCE
  • 2 tablespoons granulated sugar
  • 1 cup whole milk
  • 1 ¼ ounce packet unflavored powdered gelatin
  • 2 cups whole milk plain yogurt

Garnish:

Fresh berries (blueberries, raspberries, blackberries)
½ cup ST DALFOUR NO FAT BLUEBERRY SAUCE

Directions:

Combine milk and sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed, until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally until the gelatin and sugar are just dissolved (do not boil); let cool. Wisk in 1 cup ST DALFOUR NO FAT BLUEBERRY SAUCE and yogurt until smooth. Pour into six 6-ounce ramekins, cover and refrigerate until set, at least 3 hours or overnight.
Just before serving, dip the bottom of each ramekin in warm water to loosen, invert panna cotta onto a plate. Drizzle with ST DALFOUR BLUEBERRY SAUCE, and top with fresh berries.