Blueberry & Violet Panna Cotta with Meringue and White Chocolate

As a chef, I love mixing unexpected elements together, and this dessert is the perfect example.

Traditional panna cotta has made a name for itself as an effortless yet expected dessert. However, combine the sweet creaminess of a traditional panna cotta recipe with violet and blueberries and you transform a classic into a dessert that is both captivating and vibrant. The creamy white of the custard is a canvas for both flavor and color. In this dessert, that custard absorbs the purple hues, and sweetness of the blueberries and the addition of violet adds a delicate floral flavor. Combine that with the subtle tartness of concentrated blueberries in the coulis, the sweet texture of meringue and white chocolate for a complex and balanced dessert that is hard to resist.

 3 SERVINGS      45 MINS      EASY    PROSECCO

INGREDIENTS
Panna Cotta
3 g gelatines leaves
200 ml heavy cream
80 g blueberries fresh
30 g violet syrup
40 g sugar

Blueberry Coulis
100 g blueberries fresh
30 g sugar
10 ml lemon juice

Garnish
60 g white chocolate
few blueberries fresh
100 g French meringue

METHOD
Panna Cotta

  1. Place the gelatin sheets in cold water to soften.
  2. Mix the remaining ingredients together in a pan. Warm the mixture on the stove to almost a simmer.
  3. Take the pan off the heat. Using a hand blender, blitz the mixture until smooth.
  4. Return the pot to the stove, bring to a simmer and immediately remove the pan from the stove.
  5. Squeeze the water out of the gelatin leaves. Stir into the mixture until the gelatin has dissolved.
  6. Strain the mixture through a sieve by rubbing the mixture through with the back of a spoon or spatula.
  7. Pour the mixture into custard cups or metal rings of desired sizes. Cool uncovered at room temperature. When cool, cover and refrigerate for at least 4 hours, but preferably overnight.
  8. Begin making the french meringues, if making them from scratch.

Blueberry Coulis

  1. Combine all the ingredients together.
  2. Blend with a hand mixer until smooth for about 60 seconds.
  3. Add the mixture to a pot and place on the stove over medium heat. Bring to a boil, then simmer for around 5 mins until it thickens to desired consistency.
  4. Strain the mixture through a sieve by rubbing the mixture through with the back of a spoon or spatula.
  5. Cool at room temperature. Reserve the mixture in the refrigerator for use. The mixture keeps well in an airtight container in the refrigerator for 3-5 days.

White Chocolate

  1. Line a baking tray with baking paper.
  2. Use a double boiler to melt the white chocolate. If you do not have a double boiler, simmer a few inches of water in a saucepan. Place the chocolate in a metal bowl on top of the sauce pan to gently melt the white chocolate.
  3. Pour the white chocolate on the tray. Spread into a thin layer. Cool in a refrigerator until hard.

Dressing the Plate (per photo)

  1. Warm the edges of the rings of the panna cotta by hand, with a warm wet tea towel or a blowtorch and take out of the rings. Place it in the final location on the plate.
  2. Crush the meringue and position it around the panna cotta as desired.
  3. Position the blueberries on the plate over the meringue as desired.
  4. Break the sheets of white chocolate to desired sizes and add it to the plate.
  5. Add the coulis on top of the panna cotta or as desired. Bon appétit!

 

NOTES

  1. An additional 4+ hours to chill the Panna Cotta but overnight is recommended.
  2. Blend the custard well or it will separate.
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