From the Co-Op kitchen

Wild Blueberry Coulis

Makes 6 servings

2 cups blueberries, fresh or frozen

4 t sugar or honey

A squeeze of lemon juice

1. Thaw blueberries (if frozen) by tossing them into a colander and rinsing them in cold water.

2. Put blueberries in a blender or food processor and puree.

3. Pass the puree though a fine sieve or food mill. Use the back of a spoon to push the puree through the sieve. Discard pieces of skin. The result will be thick, dark blueberry “juice.”

4. Heat the puree in a small saucepan over medium heat. Stir in sweetener and lemon juice, then simmer for 2-3 minutes. The heat will dissolve the sugar.

5. Coulis keeps in the fridge for up to 5 days until you’re ready to serve it, but the sooner it is eaten, the fresher it tastes.

Panna Cotta

Makes 6 ramekins

This recipe is based on my own translation of an Italian recipe, which I then adapted for the American kitchen and its reliance on volume measure rather than weight. It makes no claims to authenticity after my heavy-handed treatment, but I get a good result with this panna cotta and I hope you do, too.

2 1/3 cup heavy cream

5 egg whites

6 T sugar

vanilla bean or 1 t vanilla

1. Place cream, sugar, and vanilla pod in a heavy-bottomed saucepan and bring to a simmer. Stir to dissolve sugar, then remove from heat and allow to cool.

2. Preheat oven to 300 F.

3. Beat the egg whites with a fork, but do not create foam or bubbles (as this results in panna cotta with holes). You’re looking to beat the whites to a watery consistency to a point where they lose elasticity. This is the opposite of making meringue, which is the process of whipping air into egg whites.

4. Stir egg whites into cream.

5. Butter six ramekins or oven-proof bowls and place them in a high-sided baking pan. Divide the cream mixture between the ramekins. Pour boiling water into the baking pan until it is within an inch of the top of the ramekins.

6. Bake at 300 F for 90 minutes or until the surface is golden.

7. Turn off the oven and let panna cotta cool inside the oven, then cover ramekins and place in fridge.

– With best regards, from the Marquette Food Co-Op