Blueberry sauce for panna cotta

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This was really good. It had a great lemon taste and was super smooth—I give this an 8 and it came from Fine Cooking Magazine.

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Blueberry Sauce

By Faith Durand April/May 2016 Issue

  • 12 oz. (about 2-1/2 cups) fresh or thawed frozen blueberries I did frozen
  • 2 Tbs. granulated sugar
  • 2 Tbs. finely grated lemon zest I did 2 lemons
  • 2 Tbs. fresh lemon juice
  • 2 tsp. cornstarch
  • 1 tsp. pure vanilla extract
  • Pinch table salt

Recipe and instructions at link below:

http://www.finecooking.com/recipe/coconut-panna-cotta-with-blueberry-sauce

 

You put the blueberries and lemon zest and sugar with 1/4 cup water in a sauce pan and you boil it on medium for like 5 minutes, until the berries split. Then, you mash it through a sieve. Then, you put this back in a pan and whisk in the cornstarch and lemon juice (which you mix together beforehand). After it thickens, it takes only a minute once it boils, you take it off the heat and add the vanilla and salt.

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