Lemon and Vanilla Panna Cotta in Blueberry Soup

May 27, 2010 by glutenshmooten

Week 25 of the Cookbook Challenge, the theme is “silky”. The first thing that came to mind was a nice dessert. I’ve never made a panna cotta before so decided to give one a go. I found a beautiful looking recipe from a cookbook called “Two’s Cooking” by Jane and Jeremy Strode

Ingredients (to serve 2):

140ml milk

1/2 vanilla bean, split, seeds scraped and reversed

rind of 1/2 a lemon

50g caster sugar

2 gelatin leaves

140ml cream

For the blueberry soup:

150g caster sugar

400g blueberries, washed

30ml gin

Warm the milk, vanilla bean, seeds and lemon rind in a saucepan over medium heat and allow to infuse off the heat for 15 minutes. Add sugar and allow to dissolve over medium heat.

Soak gelatin leaves in cold water and, when soft, squeeze out excess water and add to warm milk (I couldn’t find gelatin leaves anywhere so just used gelatin powder). Pass mixture through a fine strainer and allow to cool. Stir in cream and pour into 2 lightly greased 150ml plastic dariole moulds. Refrigerate overnight.

To make the blueberry soup, bring 200ml water and sugar to the boil. Add 300g blueberries and simmer gently for about 10 minutes to allow flavour and colour to ‘come out’ of blueberries. Pass through a fine strainer. Chill and add gin.

Turn panna cottas out of moulds onto the centre of 2 bowls. Surround with remaining blueberries, pour around soup and serve.

pannacotta

This dessert was beautiful – the creamy panna cotta was a nice contrast to the fruity blueberry “soup”. The one thing I would do differently next time is buy plastic moulds – I didn’t have any so used ramekins and it was quite a challenge getting the panna cottas out once they had set – you can see the top of the panna cotta is a bit bruised from the process! Overall though I was impressed at how quick and easy this was to make – it would be a great dessert for summer when you don’t want to use the oven.

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