John Myers
Lavender Panna Cotta on Blueberry Ragout
The perfect lavender panna cotta on blueberry ragout recipe with a picture and simple step-by-step instructions.
- 10 piece Lavender stalks
- 1 liter Cream 30% fat
- 2 packet Ground gelatin
- 120 g Sugar
- Vanilla pod
- 800 g Blueberries
- 100 g Sugar
- 100 Milliliters White wine
- 2 packet Vanilla sugar
- Lemon fruit juice
- Wash the lavender and pat dry. Bring the cream, sugar, vanilla pulp and lavender to the boil in a saucepan and simmer for 15 minutes. Soak the gelatine in cold water.
- Strain the cream through a fine sieve into a bowl and let it cool for about 5 minutes. Dissolve the gelatin in the heat and rinse under the cream. Rinse 6 cups with cold water and fill the panna cotta with them. Finally chill, preferably overnight.
- For the blueberry ragout, wash the berries and simmer 600 g of them in a saucepan with the remaining ingredients until the berries deteriorate. Puree everything finely. Mix in the remaining 200 g berries and refrigerate.
- Loosen the set panna cotta with a fine knife on the edge of the cup, briefly put the cup up to the edge in boiling water so that it loosens from the cup, put the panna cotta on a large plate and add the cup. Arrange the blueberry ragout in a circle next to it and garnish with lavender stalks and possibly daisies.
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