Clarisa Martino's Blueberry Panna Cotta. Photo by Battman
Clarisa Martino, Executive Pastry Chef at Mesa Grill NYC, Las Vegas and the Bahamas, and one of DessertProfessional.com's Top 10 Pastry Chefs in America 2013, shares her signature Blueberry Panna Cotta recipe.
Read more about Chef Clarisa Martino's Top 10 Pastry Chef 2013 Honors.
Yeild: 6 servings
3 pt/3 lt blueberries
1.76 oz/50 g vanilla sugar
1 Tbs Chambord liqueur
Place all ingredients in a pot and cook over medium heat, stirring occasionally, until berries break down, and the liquid becomes syrupy. Mix with immersion blender.
Blueberry Panna Cotta:
4.2 oz/121 g milk
17 oz/484 g heavy cream
½ vanilla bean, split
3.5 oz/100 g granulated sugar
3 sheets gelatin, bloomed
¼ teaspoon salt
3 Tbs Chambord liqueur
½ tsp cabernet vinegar
12 liq oz/354 ml blueberry puree
8.5 oz/242 g crème fraiche
1. In a saucepan, bring milk, cream, vanilla, sugar, and salt to a boil. Add drained gelatin off heat and whisk to combine. Add blueberry puree, Chambord, and cabernet vinegar. Place over an ice bath to cool, but do not allow gelatin to set.
2. Whip the crème fraiche to stiff peaks, then fold the blueberry mixture into crème fraiche. Strain through a chinois, pour into ramekins and allow to set.