Huckleberry & Blueberry Pana Cotta

Ingredients:

2 cups whipping cream

½ cup whole milk

½ cup granulated sugar

2 tsp vanilla extract

1 packet gelatin about 1 tbsp

2 cups fresh blueberries

2 tbsp water

¼ Cup Huckleberry, Blackberry or Raspberry Balsamic

½ tsp vanilla extract

Directions:

1. In a small bowl, dissolve the gelatin into the milk, stir it around, and set aside.

2. In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract. Once it’s steaming (but not boiling), add the gelatin/milk mixture in.

3. Whisk everything together until gelatin is dissolved, and not grainy anymore. Remove from heat.

4. Pour mixture into 6 ramekin dishes or panna cotta molds, evenly divided. Place ramekins into fridge for at least 5 hours, until they firm up.

5. When ready to serve, remove the panna cotta from the mold, or keep the panna cotta in the ramekin, and top with compote.

6. Combine 1 cup of the blueberries, water, balsamic and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.

7. Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.