MEMBER RECIPE
Blueberry Soup with Yogurt Panna Cotta Recipe
Total Time:
1 Hour 30 Minutes
|
Active Time:
|
Makes:
10 Servings
This is a really simple dish that requires the freshest blueberries. Originally I wanted to create a soup with blueberries and creme anglaise, and a dollop of yogurt. Once started, I continued with the creme anglaise base for the blueberry soup, but for the yogurt I added simple syrup and gelatin. Finished with candied lemon zest and whole blueberries.
INGREDIENTS
- 330g Creme anglaise
- 220g Raspberries
- 220g Strawberries
- 365g Blueberries
- 210g Sancerre White Wine
- 140g Sugar
- 1 lemon Juiced
- 1 Gelatin Sheet
- 55g Sugar
- 72g Heavy Cream
- 230g Yogurt
- 1 lemon Zested
- 5 Whole Blueberries
- 10g Sugar
- 10g Water
INSTRUCTIONS
- Bring to a simmer the berries, white wine, sugar and lemon.
- Simmer 20 minutes.
- Puree in a Vita-Prep. Strain through a chinois. Add the Creme Anglaise. Cool.
- Bring heavy cream and sugar to a simmer.
- Dissolve gelatin sheet in cold water. Squeeze off water.
- Add gelatin into the cream and sugar mixture. Cool to room temperature.
- Add yogurt to the cream mixture.
- Portion 25 grams into martini glasses. Cool.
- Bring water and 10 grams of sugar to a boil. Add lemon zest and blueberries. Take off heat.
- Pour the cool blueberry soup on th Yogurt Panna Cotta.
- Garnish with three lemon zests and blueberries.
Member recipes are not tested by the CHOW food team.
