Purple Potion

My purple menu is work in progress, and, probably that’s why everything is happening to add to it.

I decided to transfer my wild blueberries from one freezer to another, but something interrupted me, and they were forgotten in the heat of my garage to melt. What was the best way to save them? Make a blueberry jam! What kind of blueberry jam every food blogger and their mom made recently? The one with lavender! So be it. Since too much sugar and long-simmering would kill the natural flavor of blueberries, I decided to use pectin NH and make the process as gentle as possible. Born by accident, the divine purple blueberries and lavender potion surprised me!

Panna Cotta with Blueberry-Lavender Compote
Panna Cotta with Blueberry-Lavender Compote

Panna Cotta

Panna Cotta is another delicacy that has been escaping my kitchen for a long time, even though I knew how wonderful it could be. After my last trip to Las Vegas, where I discovered the creamiest version of it, I swore to come home and recreate it but didn’t. Now, creamy-milky-vanilla, barely-sweet panna cotta was begging to let it melt ecstatically with the blueberry-lavender compote.

Panna Cotta with Blueberry-Lavender Compote
Panna Cotta with Blueberry-Lavender Compote

Toppings with Character

On top of all that goodness, I added some sugared violet petals and caramelized chocolate pearls to crackle unexpectedly in the mouth while silky textures of panna cotta and blueberry compote cuddle my taste buds. Decadent, totally decadent…

Panna Cotta with Blueberry-Lavender Compote
Panna Cotta with Blueberry-Lavender Compote

Panna Cotta with Blueberry-Lavender Compote

Prep Time35 mins
Cook Time5 mins
Setting Time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: Italian
Keyword: berry, blueberry, compote, cream, dessert, gelatin, pectin NH, purple food, vanilla
Servings: 5 4 oz portions
Calories: 230kcal


  • 1 sheet gelatin 3g 200 bloom OR 1 tsp unflavored Knorr gelatin powder
  • 1 cup heavy whipping cream
  • 0.5 cup half and half
  • 1.5 oz sugar
  • 0.5 each vanilla bean pod and seeds

for blueberry compote (1 quart)

  • 2 lb wild blueberries
  • 14 oz sugar
  • 2 tsp pectin NH
  • 2 tbsp lavender dry blossoms
  • 1 each lemon for zest and juice
  • 2 tbsp brandy


for bluberry-lavender compote

  • In a bowl, combine 12 oz of sugar, blueberries and dry lavender buds, cover, and refrigerate for 12-24 hours. You can start with fresh or frozen berries. Wild blueberries are the best.
  • If your dishwasher has a heat sanitizing feature, use it to prepare the jars and lids, or use any other convenient method to have them ready. You need to fit 1 quart of compote. Strain the blueberry syrup in a saute pan. Add lemon juice and lemon zest.
  • In a small bowl, combine 2 oz of sugar and pectin and add the mix into the saute pan with blueberry syrup. Mix well. Bring the syrup to boiling over medium-high heat. Let boil for 3 minutes to activate the pectin.
  • Add brandy and strained blueberries and bring to simmer, cook for 2 minutes and transfer into the clean jar while hot. Tight the lids and let cool to the room temperature for the next 4-8 hours. Refrigerate.

for panna cotta

  • Prepare the serving glasses or ramekins. If using sheet gelatin (should be 200 bloom), fill a bowl with ice-cold water, and soak the gelatin for 15-20 minutes.
  • Measure heavy whipping cream, half and half, vanilla, and sugar into a saucepan. Put it over medium-low heat and bring to simmer. Stir to make sure sugar melts. Turn the heat off. Check the temperature. It should be between 77F and 104F (just a few degrees below the boiling point if you don't have a thermometer) to activate the gelatin. Squeeze the soaked gelatin sheet and add it to the hot cream, stir to melt and distribute it well. If using any coloring, add it now.
  • Portion the cream mixture into prepared glasses. Let panna cotta cool down to room temperature and refrigerate for at list two hours before adding the blueberry-lavender compote layer.
  • Spoon at least 2 tbsp (up to 6 tbsp) of compote on top of the panna cotta and refrigerate for another 2 hours. You can also serve panna cotta with fresh berries, syrups, and sauces of your choice. You can top it with additional ingredients that bring more exciting flavors and textures to a combination — sugared fragrant flower petals, chocolate pearls, caramelized nuts. I like panna cotta decorated with edible flowers. Panna cotta can be frozen if needed.


Serving: 4oz | Calories: 230kcal | Carbohydrates: 11g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 29mg | Potassium: 67mg | Sugar: 9g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 56mg
Panna Cotta with Blueberry-Lavender Compote