Blueberry and White Chocolate for a Double Flavored Panna CottaON DINE CHEZ NANOU
Ripe blueberries on a delicate white chocolate gelatin mold inspired by Italy. The creamy panna cotta is aromatized with the violet syrup and natural juices from the blueberries. It’s light and creamy texture is the perfect treat for a hot summer day. Using a flexible rubber mold, pour the hot mixture and leave it to set, insuring stunning symmetrical half circles for plating. Plan on making this dish a day or two in advance, as it requires many hours to chill and properly set.
- Heat sugar in a saucepan with 300 millimeters of water, stir until sugar dissolves.
- Soak gelatin in cold water.
- Remove sugar from heat, add softened gelatin and violet syrup.