1½ cups frozen unsweetened blueberries, washed and drained

4½ tablespoons granulated sugar

1½ teaspoons lime juice

⅓ cup, plus 2 tablespoons water

2 teaspoons cornstarch

1 recipe Easy Italian Panna Cotta (page 246)

• 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.