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, Simple, Utrecht, the Netherlands.

Blueberry and tarragon panna cotta

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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

  • Mix together the blueberry coulis, cream, sugar, lemon juice, and finely chopped tarragon.
  • Transfer to a pan and heat to approx. 80°C. Leave the flavour of the tarragon to infuse into the mixture.
  • Strain the mixture, dissolve the gelatin in it, and then pour into a mould of your choice.
  • Briefly freeze the panna cotta so that it is easy to release from the mould.

Serving suggestions

  • As part of a dessert or sweet amuse-bouche, e.g. with banana, yoghurt, and honey components.
  • As a component in a dessert with peach and lemon components.

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