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Vanilla Bean Panna Cotta with Blueberry Coulis

Feel free to substitute any berry for the blueberries if they're not your flavor of choice.

Vanilla Bean Panna Cotta with Blueberry Coulis
Adapted from Pastry Affair and Edible Garden
Makes 4 servings

Panna Cotta:
1 (0.25oz) envelope of gelatin
3 tablespoons cold water
1 cup heavy cream
1 cup milk
1/4 cup plus 2 tablespoons granulated sugar
Pinch of salt
1 vanilla bean, split, seeds scraped*
1 teaspoon vanilla extract

Blueberry Coulis:
1/2 cup frozen or fresh blueberries
1 tablespoon granulated sugar
Splash of lemon juice
1/4 teaspoon vanilla extract

*If you don't have a vanilla bean, increase vanilla extract to 2 teaspoons instead.

1. In small bowl sprinkle gelatin over water and stir to combine; set aside for about 5 minutes to allow gelatin to absorb water.
2. In a medium saucepan over medium low heat, stir together heavy cream, milk, sugar, salt, and vanilla bean seeds and empty vanilla bean pod. Cook until heated through and sugar is completely dissolved. Add gelatin mixture to pan and cook, stirring constantly until gelatin is completely dissolved, about 1 to 2 minutes. Remove from heat and carefully remove vanilla bean pod.
3. Pour panna cotta into 4 glasses or ramekins. Chill in refrigerator until completely cooled and set, about 4 to 6 hours. While panna cotta is cooling, make blueberry coulis.
4. Place blueberries in a blender and purée until smooth. Transfer to a small saucepan, straining through a fine mesh strainer, if desired. Add sugar and lemon juice, stirring to combine and simmer over medium low heat for 2 to 3 minutes, until mixture has thickened slightly. Transfer to a small bowl and chill in the refrigerator until cooled completely.
5. To assemble, pour a layer of blueberry coulis over panna cotta and serve chilled.