Lemon Panna Cotta with Blueberries

Prep Time: 15 mins | Cook Time: 2 mins | Course: Dessert | Serves: 8

Lovely creamy Panna cotta with Grand Marnier marinated blueberries on top. 

Coconut or other spray oil

3 cups heavy cream 

½ cup sugar

1 lemon, zested and juiced

1 envelope unflavored gelatin (.25-oz)

1 tsp vanilla bean paste

4 Tbsp Grand Marnier, divided

2 cups fresh blueberries

Spray oil a 9” pie plate and set it to one side. In a 2-quart Pyrex measurer or other large microwave-safe mixing bowl, microwave cream, sugar, and lemon zest for two minutes. In a smaller glass measuring cup, add the juice of a lemon and enough water, if necessary, to the 2-tablespoon line. Let soften for one minute, then microwave for 30 seconds. Whisk the melted gelatin, vanilla bean paste, and 2 tablespoons of Grand Marnier into the cream mixture, then pour into the prepared pie plate. Place in the refrigerator to set up for a couple of hours. In a small bowl, add blueberries and the remaining 2 tablespoons of Grand Marnier and allow them to marinate while the Panna cotta is setting up. Spoon into stemware or ramekins and top with blueberries and the Grand Marnier juices when ready to serve.