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1
Lightly spray 6 (3/4-cup) ramekins or custard cups with nonstick cooking spray and set aside.
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2
In a heavy, medium saucepan, combine the cream and milk.
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3
Scrape the seeds from the vanilla bean into the saucepan and add the scraped bean.
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4
Bring to a simmer over medium heat.
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5
Remove the saucepan from the heat and add the lemon zest.
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6
Cover and let milk mixture steep for 30 minutes.
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7
Strain mixture through a fine sieve and discard solids.
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8
Return the mixture to the saucepan.
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9
Combine the lemon juice and gelatin in a small bowl and let stand until the gelatin softens, about 10 minutes.
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10
Add the gelatin mixture and the sugar to the cream mixture in the saucepan.
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11
Heat over low heat, stirring, until the gelatin and sugar are dissolved, about 2 minutes.
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12
Remove from the heat and whisk in the creme fraiche.
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13
Carefully divide the mixture evenly among the prepared ramekins.
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14
Allow to cool to room temperature then cover with plastic wrap and refrigerate until thoroughly set, at least 6 hours or overnight.
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15
When you are ready to serve the panna cottas, run a small sharp parking knife around the edge of each custard.
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16
Dip the bottom of each ramekin into a bowl filled with hot water for 30 to 45 seconds to loosen the custards.
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17
Place a small dessert plate onto the top of the ramekin.
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18
While holding the plate and ramekin together, invert both, shaking gently to help release the custard from the ramekin.
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19
Serve the panna cotta with the blueberry sauce spooned over the top.
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20
Garnish with a dollop of creme fraiche if desired.
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21
Combine blueberries, lemon peel, sugar, and water in a medium saucepan.
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22
Bring berry mixture to a boil over medium-high heat.
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23
Reduce heat to medium-low and simmer for 5 minutes.
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24
Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible.
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25
Discard solids and return sauce to a clean saucepan.
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26
In a small bowl, combine the cornstarch and water, stirring until smooth.
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27
Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil.
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28
Allow to boil for 1 minute.
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29
Remove from the heat and cool sauce to room temperature.
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30
Serve with Lemony Panna Cotta.
