This panna cotta — an Italian specialty — has the pure flavor of fresh cream and vanilla bean, with a slightly thickened, custardlike consistency. Dotted with fresh blueberries, it makes a showstopping dessert for spring and summer.
Blueberry-Vanilla Panna Cotta
2 1/2 tsp. (1 package) unflavored gelatin
1/4 cup milk
2 cups heavy cream
1/4 cup sugar
1 vanilla bean
1 tsp. vanilla extract
2 cups blueberries, plus more for garnish
In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes.
In a saucepan over medium heat, stir together the cream and sugar. Using a small knife, split the vanilla bean in half lengthwise. Scrape the seeds into the cream and add the pod. Heat, stirring, until small bubbles appear around the edges of the pan. Let cool briefly.
Remove the vanilla bean. Slowly add the warm cream mixture to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and the 2 cups blueberries. Pour the mixture into four 3/4-cup ramekins, dividing evenly. Cover and refrigerate for at least 4 hours or up to overnight.
Just before serving, run a thin knife around the inside of each ramekin and invert onto a dessert plate. Garnish with blueberries and serve immediately. Serves 4.