Today we're celebrating National Blueberry Month. Wendy at A Day in the Life on the Farm asked us to join her in posting a new blueberry recipe and celebrating these lovelies. Done.
A few years ago, the boys and I went to High Ground Organics' Harkins Slough Farm to pick blueberries. We didn't make it back there this year, but we still talk about that experience.
Bushels of Blueberry Goodness
- Blueberry Baked French Toast by Palatable Pastime
- Blueberry Sour Cream Crumb Cake by A Day in the Life on the Farm
- Frozen Blueberry Pops by The Redhead Baker
- Goat Cheese Panna Cotta with Balsamic Blueberries by Culinary Adventures with Camilla
- Kentucky Cobbler Cocktail by Bear & Bug Eats
- Lemon Berry Dump Cake by Jolene's Recipe Journal
- Roasted Blueberry Gin & Tonic by Amy's Cooking Adventures
Goat Cheese Panna Cotta
with Balsamic Blueberries
I find myself making panna cotta frequently. Probably because it's flexible. I've made Espresso Panna Cotta, Cardamom Panna Cotta, Salted Juniper-Dark Chocolate Panna Cotta, and Matcha Panna Cotta. It's so easy to get creative. So, I figured it would be a good starting point for a blueberry dessert. When I brainstormed with my Kitchen Elves, they came up with goat cheese and blueberries. Yep, I agree. They might have been joking, but I wasn't.
- 2 packets (2 1/4 teaspoons, each) unflavored gelatin
- 1/3 C cold water
- 3 C organic half-n-half
- 2/3 C organic granulated sugar
- 1/3 C soft goat cheese, softened (I used a honey chevre)
- 1/2 t vanilla paste
- 1/2 t lemon extract
- 1 C balsamic vinegar
- 1/4 C honey
- 1 C organic blueberries
In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften. Heat half-n-half and sugar in a saucepan over medium heat. Stir occasionally, until sugar is dissolved and mixture just begins to steam. Remove from heat and whisk in goat cheese, stirring until smooth. Stir in softened gelatin and vanilla paste until completely incorporated. Stir in lemon extract.
Divide into your individual containers, cover, and refrigerate until set - at least 4 hours. I usually leave mine overnight.
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil. Reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, approximately 10 minutes. Set the balsamic reduction aside to cool.
Stir blueberries into balsamic reduction until nicely coated. Spoon balsamic blueberries over panna cotta and serve immediately.
I have never made panna cotta and here you are with another great recipe. I am going to have to give one of these a try very soon. Thanks for joining me, Cam.ReplyDelete
Oh wow - that looks amazing! I need to try panna cotta one of these days!ReplyDelete
We have a goat dairy close to us, I need to get us over there for some products! This looks great :)ReplyDelete
I almost missed blueberry season (it's over here) but did nab a few pounds at the u-pick. I bet these beauties were delicious on that panna cotta!ReplyDelete