Blueberry Panna Cotta
Fresh blueberries brighten classic Panna Cotta. Sweeten it even more with an easy lemon curd.


  1. Dissolve gelatin in water for 10 minutes. Lightly spray 8 ramekins with nonstick spray. Divide blueberries evenly into ramekins.
  2. In a medium-sized saucepan, heat cream with lemon zest and sugar over medium heat until sugar dissolves. Bring to a low boil, stirring to prevent scorching. Remove from heat.
  3. Stir in gelatin until well mixed. Cool to lukewarm. Stir in buttermilk and vanilla. Pour into the ramekins.
  4. Cover and chill until set, about 4 hours.
  5. To assemble, slide a knife around the edge of each chilled panna cotta and gently nudge out of ramekins. Spoon lemon curd over each serving and garnish with fresh blueberries.


  1. So, was there a good reason for cutting the Upper Peninsula out of your picture of Michigan?? I can overlook that you didn’t include Alaska or Hawaii, but nearly half of Michigan??


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