Popular summer desserts often include ice cream, popsicles, and strawberry shortcake. At the Portola Hotel, we love a refreshing and light Panna Cotta with Blueberry Ginger Sauce. Take a trip to your local farm stand or grocery store for a basket of fresh, organic blueberries and lemons to create this delicate and balanced panna cotta dessert.
Brew a pot of Peet's Coffee or pair this Panna Cotta recipe with a white grape variety like Orange Muscat.
Panna Cotta with Blueberry Ginger Sauce
This Panna Cotta recipe is the perfect dessert to enjoy on a warm summer evening at home.
Panna Cotta Ingredients
- Zest of one lemon
- 1 envelope unflavored gelatin
- 1 1/2 cup milk
- 2 T sugar
- Pinch of salt
- 2 T fresh lemon juice
- 1 cup plain yogurt
This recipe uses the whole lemon – zest and juice
Panna Cotta Directions
- Remove the lemon zest in long strips with a peeler. Squeeze zested lemon and reserve juice.
- In a bowl, sprinkle gelatin over ½ cup of milk.
- In a small saucepan, combine remaining milk, sugar, lemon zest, and salt. Bring to a gentle simmer.
- Remove from heat, cover, and steep 10 minutes.
- Add gelatin mixture and stir over low heat until dissolved.
- Strain into a bowl and discard the lemon zest. Cool for 10 minutes.
- Stir in yogurt. Pour into six, 6-ounce ramekins. Refrigerate until set, approximately 2 to 4 hours.
- Invert on to a serving plate and top with sauce.
In a small saucepan, combine remaining milk, sugar, lemon zest, and salt.
Blueberry Ginger Sauce Ingredients
- 6 oz. fresh blueberries
- 2 oz. water
- 1 oz. crystallized ginger, chopped
- 1/4 cup granulated sugar
Blueberry Ginger Sauce Directions
- In a small saucepan, combine blueberries, sugar, water, and crystallized ginger.
- Bring to simmer, remove from heat then stir in lemon juice.
- Cool sauce and serve over Panna Cotta.
Panna Cotta with Blueberry Ginger Sauce
Share your Panna Cotta dessert and pairings on social media with hashtag #PortolaHotel
Recipe by Executive Chef Danny Abbruzzese | Yields 6 servings