Panna Cotta with Blueberry-Lavender Compote

Panna Cotta was a delicacy escaping my kitchen for a long time, even though I knew how wonderful it could be. This recipe is for the creamy-milky-vanilla, barely-sweet panna cotta. You can follow my recipe for a blueberry-lavender compote for the top layer or simply add some fresh berries on top.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 12 oz of sugar, blueberries, and dry lavender buds in a bowl, and cover and refrigerate for 12-24 hours. You can start with fresh or frozen berries. Wild blueberries are the best.

Step 2

If your dishwasher has a heat sanitizing feature, use it to prepare the jars and lids, or use any other convenient method to have them ready. You need to fit 1 quart of compote. Strain the blueberry syrup in a saute pan. Add lemon juice and lemon zest.

Step 3

Combine 2 oz of sugar and pectin in a small bowl and add the mix into the saute pan with blueberry syrup. Mix well. Bring the syrup to boiling over medium-high heat. Let boil for 3 minutes to activate the pectin.

Step 4

Add brandy and strained blueberries and bring to simmer, cook for 2 minutes and transfer into the clean jar while hot. Tight the lids and let cool to room temperature for the next 4-8 hours. Refrigerate.

Step 5

Prepare the serving glasses or ramekins. If using sheet gelatin (should be 200 bloom), fill a bowl with ice-cold water, and soak the gelatin for 15-20 minutes.

Step 6

Measure heavy whipping cream, half and half, vanilla, and sugar into a saucepan. Put it over medium-low heat and bring to simmer. Stir to make sure sugar melts. Turn the heat off. Check the temperature. It should be between 77F and 104F (just a few degrees below the boiling point if you don't have a thermometer) to activate the gelatin. Squeeze the soaked gelatin sheet and add it to the hot cream, stir to melt, and distribute it well. If using any coloring, add it now.

Step 7

Portion the cream mixture into prepared glasses. Let panna cotta cool down to room temperature and refrigerate for at least two hours before adding the blueberry-lavender compote layer.

Step 8

Spoon at least 2 tbsp (up to 6 tbsp) of compote on top of the panna cotta and refrigerate for another 2 hours. You can also serve panna cotta with fresh berries, syrups, and sauces of your choice. You can top it with additional ingredients that bring more exciting flavors and textures to a combination — sugared fragrant flower petals, chocolate pearls, caramelized nuts. I like panna cotta decorated with edible flowers. Panna cotta can be frozen if needed.

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