The Freshman Cook: Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

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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.
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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!