Italian Panna Cotta with Blueberry Glaze
Bring the blueberries, sugar, lime juice, and⅔ cup of the water to boil in a medium-sized saucepan. Reduce heat to low and simmer for 10 minutes, stirring occasionally. As the blueberries soften, gently press down on them with the back of a plastic spatula or wooden spoon.
When the blueberries are starting to lose their shape and the mixture is thickening, turn the heat up to boiling. Combine the cornstarch and remaining 2 tablespoons of water in a small bowl. Add the cornstarch and water mixture to the cooked blueberries, stirring constantly until thickened. Pour the mixture into a bowl and chill for at least 2 hours.
To serve, dip the bottom of each ramekin briefly in a bowl of hot water, and use a knife to cut around the bottom of the panna cotta, loosening the edges. Dry the bottom of the ramekin and invert the panna cotta onto a plate. Spoon a heaping tablespoon of the blueberry glaze over each.
Feel free to lower the serving portions to 3 ounces of panna cotta instead of 4, if desired.