I originally set out to make a pie this weekend and then remembered I had more than half of a quart of half-and-half leftover from making my sister's cheesecake ice cream last weekend. I browsed a few cookbooks before deciding on a panna cotta from David Lebovitz's Ripe For Dessert.
Panna cotta is a lovely summer desert. Served chilled, it's a refreshing and lighter alternative to richer and sweeter custards or puddings (although I can't say I prefer it, creme brulee will always be a favorite ;) I used blueberries as the accompanying sauce because they were what I had the most of and what the original recipe also calls for, but feel free to substitute any fruit you want.
The only other change I made to this recipe was using lime zest in place of the lemon. It was what I had in the fridge but I don't regret it - I think it helped to make the panna cotta taste even more summery :)
Cinnamon-Lime Panna Cotta with Blueberry Sauce
Adapted from Ripe For Dessert
1 1/3 cups half-and-half
1/2 cup sugar
Grated zest of 2 limes
2 cinnamon sticks
1 envelope unflavored gelatin
3 tablespoons cold water
2/3 cup buttermilk
In a small saucepan, warm the half-and-half, sugar, zest and cinnamon sticks over medium heat until it begins to steam. Turn off the heat, cover the saucepan and let steep for a half an hour to an hour.
In a medium bowl, sprinkle the gelatin over the cold water and let it soften for about 5 minutes. Rewarm the half-and-half mixture if necessary, then pour it through a strainer into the gelatin, whisking until it's smooth, and stir in the buttermilk.
Lightly grease or oil 8 4-ounce ramekins and divide the panna cotta mixture among them. Refrigerate for at least 4 hours, or until firm.
Blueberry Sauce
2 pints blueberries, picked over and rinsed with cold water
Juice of 1 lime
1/2 cup sugar
In a small saucepan, stir the blueberries, lime juice and sugar over medium heat, until most of the blueberries start to pop and release their juices. Cook until it boils and thickens slightly, then refrigerate.
