Good morning this morning I’ll start to write a recipe for Panna Cotta in Blueberry. And my topic name is How to make amazing Panna Cotta with Blueberry this summer hot day.
Recipe for this Panna Cotta just for you and all your family
Making lilac syrup can give you all sorts of colour results but I find that I get a purple syrup if I use the darkest purple lilac flowers, within a day or two of them blooming.
The flavours are incredible. The texture divine. It is a show-stopping dessert. Guests will relish with delight at the plate laid before them.
The lighter the lilac, the less pigment available to colour the syrup. Of course, in a dish like this, the colour of the syrup becomes irrelevant.
Ingredients for syrup:
- a cup of lilac flowers – pushed into the cup but not crushed and compacted
- cup white sugar
- 1 cup of water
- For the panna cotta – makes two Panna cottas as shown in the photos
- 3 grams of gelatin sheet – see note at bottom of page
- 200 ml cream full cream
- 80 grams blueberries
- 30 grams lilac syrup
- 40 grams white sugar
The blueberry coulis:
- 100 grams fresh blueberries
- 30 grams white sugar
- 10 ml of lemon juice
For the white chocolate ganache
- 60 grams full cream
- 100 grams white chocolate
- 5-8 blueberries per plate
- A small handful of lilac flowers
If you are a fan of such a wonderful cake like me, then you definitely have to try the purple pan elevation. In addition to looking beautiful when served, you can always decorate it to your liking.
For more interesting Ideas about sweeties recipe from all over the world you can find out here.