This panna cotta is a delicious option for those on dairy-free diets, vegans (see the tip on gelatin), or anyone who loves coconut. It’s a little less glossy than traditional panna cotta, with a sophisticated matte look. The smooth purple blueberry sauce makes a dramatic contrast. Save a few extra blueberries for garnish, if you like.
Make Ahead Tips
The sauce can be covered and refrigerated for up to 1 week.
The panna cottas can be made 1 day ahead and refrigerated, covered.
For a vegetarian panna cotta, you can substitute Vegetable Jel for the gelatin.
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This is a review for the blueberry sauce, not the pan cotta...
Amazing and easy blueberry sauce!! I use it for pancake and waffle topping, and because of that, I do not strain out the berries. SOOO good, tastes like it takes a long time to make, but it's so easy. FYI, I use frozen local berries, I don't even bother thawing them.
I made this dessert for a Hanukkah dinner because my sister-in-law has a gluten and dairy allergy. This was an amazing and forgiving recipe. I ran out of gelatin while I was making this. I think I put in 1 1/2 tsp of gelatin, so I was really worried that they wouldn't turn out. However, they firmed up fine after 3 hours and were easy to turn out from the molds. It was a light and refreshing dessert after a heavy meal. Everyone loved it (sister-in-law included).
I made the blueberry sauce only -- this sauce is quite good, full of berry flavor, lots of lemon brightness, and not too sweet. Takes about 10 minutes to make but is a little fussy -- 2 trips to the stove, plus pressing through mesh sieve.
I made this as an Easter dessert. The flavor was very nice, but it did not unfold properly. It was too loose, so I left them in the ramekins. I followed the recipe exactly, so just wondering if it needed more gelatin? The blueberry sauce was a nice complement and I sprinkled each serving with toasted coconut.
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