Sweet Almond Vanilla Pannacotta, blueberries coulis, roasted strawberries- Red,White and Blue for 4th of July celebration

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Celebrate with this fantastic light dessert! It’s easy, deliciously perfect after the heat of a day of grilling. The lightness and softness of pannacotta is enhanced by this splendid blueberries coulis flavored with framboise Iiqueur and the unusual roasted strawberries. Delicate in it’s simplicity and blend flavors.

Pannacotta red white and blue, blueberries couis, roasted strawberries

Ingredients: Serves 4

For the pannacotta 

  • 1+1/2  teaspoon unflavored gelatin
  • 1 cup fat free milk
  • 1 cup plein greek yogurt
  • 1/2 teaspoon almond extract
  • 1 tablespoon sugar
  • 1 generous teaspoon vanilla extract
  • 3 tablespoon sugar

For Roasted strawberries

  • 1 /2 pound to 1 pound  small, ripe, fresh strawberries, hulled
  • 2/3 cup granulated sugar
  • 1/4 cup sliced almonds, toasted (optional)

For the blueberries coulis  –

  • 1 1/2 pints fresh blueberries, rinsed
  • 1 cup vanilla sugar
  • 1 tablespoon framboise liqueur like Chambord
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

D i r e c t i o n s

Pannacotta

Prepare 4  ramekins or  small custard container in a shallow dish. Set aside.

In a small saucepan stir in milk, gelatin and  sugar. Heat over medium heat till gelatin is dissolved. Remove from heat and whisk in almond extract and vanilla. Pour the mixture into the ramekins, cover and refrigerate till all set for 4 to 24 hours.

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Roasted strawberries

Pre-heat the oven at 450 , place rack in the middle of the oven. In a bowl toss strawberries with sugar, Transfer to a rimmed baking sheet. Roast for about 15 minutes, giving it a stir twice. When done transfer to cool, scrape all juices out of the pan, let it cool into the refrigerator until ready to use.

Blueberries coulis

Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. When thick add framboise liqueur and vanilla.

Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

To serve, immerse the bottom of ramekins in shallow water for 10 seconds. Using a small sharp knife , loosen pannacotta on the sides, then invert them on each serving plate. Add a tablespoon or more of blueberries coulis, then  a good spoon  roasted strawberries., and sauce.

Happy 4th of July!!!

 

(blueberries coulis, recipe of Ina Garten, with my personal touches)

 

 

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