I'm sort of on a panna cotta kick (you probably
can tell from the previous post). This recipe calls for yogurt which
gives this panna cotta a mild tang which I really like. I topped the
panna cotta with a maple blueberry sauce and graham cracker crumbs. The
graham cracker crumb thing came to me while I was getting gas at Hart's gas
station (food is on my mind A LOT). I was thinking that I'd like to add a little crunch to this
particular panna cotta. Because this panna cotta is mildly tangy and was going to be topped with a fruit topping, I was thinking cheesecake and graham cracker crumbs
seemed they'd be a perfect fit. I really loved this panna cotta and my boys
thought it was a very delicious afternoon snack. (Preston tried to eat the
entire top part (blueberry sauce and graham cracker crumbs) before Noah could
get a taste of it all together.)
Panna
Cotta with a Maple Blueberry Sauce and Graham Cracker Crumbs
Panna
Cotta
2
tablespoons water
1
1/4 teaspoons unflavored gelatin
2
cups whipping cream, divided
1
1/4 cups whole-milk yogurt
1
teaspoon vanilla extract
1/2
cup sugar
Pinch
of salt
Pour
2 tablespoons of water into a small bowl. Sprinkle gelatin over water and
let soften for 10 to 15 minutes. Whisk 1 cup cream, yogurt, and vanilla
in a large bowl to blend. Heat remaining 1 cup of cream, sugar and a
pinch of salt in a small saucepan over medium heat. Stir until sugar
dissolves and cream comes to a simmer. Remove from heat. Add
gelatin mixture, stirring to dissolve gelatin. Mix hot cream mixture into
yogurt mixture. Divide mixture among six 3/4-cup ramekins or small glass
containers (like I use). Refrigerate until cold, then cover and
refrigerate overnight.
Maple
Blueberry Sauce
2
cups blueberries
1/4
cup pure maple syrup
Pinch
of salt
In
a small saucepan, combine blueberries, syrup and a pinch of salt. Bring
to blueberries and syrup to a low boil, stirring occasionally. Cook until
blueberries begin to break down and sauce thickens, about 10 minutes. At
this point, you can leave the sauce as is or you can use an immersion blender
to make the sauce smooth (this is what I did). Pour into a bowl and let
cool.
Graham
Cracker Crumbs
3/4
cup graham cracker crumbs
2
tablespoons sugar
1/4
teaspoon cinnamon
1/8
teaspoon kosher salt (heaping)
3
tablespoons butter, melted
Preheat
oven to 375 degrees. Combine graham cracker crumbs, sugar, cinnamon and
salt in a small mixing bowl. Add melted butter and stir until crumbs are
evenly coated with butter. Spread crumbs evenly on a parchment lined
baking sheet. Bake for 8-10 minutes until golden brown, stirring crumbs
halfway through baking time for even coloring.
To
assemble panna cotta: Remove panna cotta from refrigerator and spoon
maple blueberry sauce on top of panna cotta. Top with graham cracker
crumbs and serve.
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