Gastronomixs

Blueberry and tarragon panna cotta

The tarragon brings out the flavour of the berries more intensely and works well in desserts.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Sterklas ROC, Amsterdam, the Netherlands.

Blueberry and tarragon panna cottaEnlarge

Ingredients

200

ml

blueberry coulis

50

ml

cream

50

g

sugar

2.5

leaves

gelatin

20

ml

lemon juice

¼

bunch of

tarragon

Preparation method

Serving suggestions

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