Panna cotta with fruit sauce

Here’s a quick guide to brewing up your own fruit sauce

1 cup fruit juice (or about 2 cups fresh fruit depending on what you’re using)
1 pinch cream of tartar
1/4 cup sugar if juice or fruit is unsweetened
1 tbsp lemon juice
2 tsp cornstarch
2 tbsp COLD fruit juice

Combine 1 cup fruit juice, cream of tartar, sugar and lemon juice in a saucepan and bring to boil. Mix cornstarch with the cold fruit juice. Add to boiling juice. Cook until clear and slightly thickened. Serve hot or cold.

You can vary this recipe by using fresh fruit and cooking it down to desired consistency. Strain out the juice if you don’t want the bits of fruit in your sauce.

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