Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here
My selected cookbook for this month,
The last recipe I've made for this month from the cookbook, Cooking From The Farmers' Market. A cold dessert, Blueberry-Vanilla Panna Cotta.
Simple and easy, pretty quick to make. Of course, those blueberries are not from the farmers' market, they are imported. Unfortunately blueberries are not grown over here. Wish they were!
I've used frozen blueberries.
I've made the panna cotta in the evening and left to chill overnight in the refrigerator.
We enjoy it the next evening. Makes a lovely after dinner dessert. Next time I will try with our local tropical fruits!
Blueberry-Vanilla Panna Cotta
(adapted from Williams-Sonoma : Cooking From The Farmers' Market)
makes 4 servings
2-1/2 tsp (1 package) unflavoured gelatin
1/4 cup (2 fl oz/60 ml) whole milk
2 cups (16 fl oz/500 ml) heavy (double) cream
1/4 cup (2 oz/60gm) sugar
1 vanilla bean
1 tsp pure vanilla extract
2 cups (8 oz/250gm) blueberries, plus extra 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 to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and 2 cups blueberries and then pour into four 3/4-cup (6-fl oz/180 ml) ramekins, dividing evenly. Cover and refrigerate for 4 hours or up to overnight.
Run a thin knife around the inside of each ramekin, and invert onto a dessert plate. Garnish with blueberries and serve right away.
Grab a cookbook and join us!
I'm linking this post with Cookbook Countdown #10 hosted by