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Panna Cotta with Blueberry-Lavender Compote

Course Dessert
Cuisine Italian
Keyword berry, blueberry, compote, cream, dessert, gelatin, pectin NH, purple food, vanilla
Prep Time 35 minutes
Cook Time 5 minutes
Setting Time 4 hours
Total Time 4 hours 40 minutes
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