Vanilla bean Panna Cotta with Blueberry Coulis

Believe it or not, quite a few things remain unchanged in spite of the new year. and, yes, my love for Blueberries remains. This is a relatively lower fat version as compared to the other many panna cotta recipes i've seen on the net, in that, it uses the 1:4 ratio for the cream-milk ratio. Rest assured, in no way does it affect the texture of the dessert and it is actually healthier for the heart (or at least that is how i fool myself)

You will need:

- 3/4 cup milk

-1/4 cup cream

-1/4 cup -1 tablespoon vanilla sugar (or depending on your tastebuds)

- 1 1/4 teaspoon gelatin

-2 tablespoons cold water

-1 vanilla bean

For the coulis:

-1 cup Blueberry preserve/pie filling

 

-Heat the milk, cream, sugar and vanilla bean in a thick bottomed saucepan. Bring it to a boil, let it simmer for a minute and then switch off the flame. Scrape the innards from the bean, drop it into the milk mixture and and leave the bean in as well. Close with a lid and leave to steep for half an hour.

-Sprinkle the gelatin over the cold water and keep aside for 10 minutes.

-Pass the milk through a strainer. Heat it again and remove from heat before it boils. Add the gelatin and mix to make sure the gelatin dissolves well.

-Pour in the individual moulds and cover with cling wrap and refrigerate for a minimum of 8 hours or overnight.

Before serving, pour 2 tablespoons (or as per your taste requirements) of the blueberry pie filling over the panna cotta and refrigerate. Serve and  enjoy!