Orange Blossom Panna Cotta with Lavender Black Berries Eva Koper

Orange Blossom Panna Cotta with Lavender Black Berries

welcome to my new series where I turn perfurms into a desserts! I started paying attention to the scents/notes in perfums, and a lot of them are main ingredients in recipes! ūüćíūü••ūüĆĻ I started with one of my favorite perfums, YSL Libre and turned it into a panna cotta! ūüćģ I am honestly so proud of the result!
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Cooking time 30 mins
resting time 6 hrs
Total time 6 hrs 30 mins
course Dessert
cuisine Italian
servings 6 portions

Equipment

  • ramekins

ingredients
  

Panna Cotta

  • 360 ml (soy) heavy whipped cream
  • 40 g agave syrup
  • 1 vanilla bean
  • 3 gelatin sheets
  • 4 tbsp orange blossom water
  • 280 g (lactose-free or soy) Greek yoghurt

Lavender Blackberry sauce

  • 1 tbsp cornstarch
  • 220 ml orange juice
  • 20 g agave syrup
  • 125 g blackberries (fresh or frozen)
  • ¬Ĺ vanilla bean
  • 1 tsp lavender (dried or fresh)

Caramelised Tangerine

  • 1 can tangerine
  • 2 tbsp white sugar

instructions
 

Panna Cotta

  • Soak gelatin sheets in a bowl of cold water for 5 minutes.
  • Combine¬†the¬†cream, agave syrup and vanilla¬†in a small saucepan and bring to a simmer. Remove saucepan from heat and set aside.
  • Lift the gelatin sheets from the cold water and wring gently to remove excess water.¬†Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
  • Whisk in the orange blossom water and yogurt until well combined.
  • Divide the cream mixture among six ramekins. Cover and refrigerate for at least¬†6¬†hours or overnight for the panna cotta to set.
  • After the panna cotta has set. Take it out of the ramekins and serve it with the lavender blackberry sauce and the caramelized tangerine.¬†

Lavender Blackberry sauce

  • Wash and remove any stems from the blueberries.¬†Using a¬†(disposable)¬†tea bag¬†or a tea strainer to¬†wrap the lavender up in a bundle.
  • To a¬†sauce¬†pan add the¬†cornstarch. Very slowly stir in the orange juice, working out any lumps as you go.¬†
  • Add the¬†blackberries¬†to the pan along with¬†the vanilla, lavender tea bag, and agave syrup.
  • Place over a medium heat and bring to a gentle simmer, stirring frequently, until it starts to get nice and thick.¬†The colour will look a bit odd at first but will get more and more purple as the sauce cooks.¬†
  • Once the sauce is dark purple and thick and the¬†blackberries¬†have broken down remove from the heat. This should take 10 to 15 minutes.
  • Add a tablespoon or two of water to thin if it gets too thick.¬†I recommend adding the water in or over the lavender and let it set. This will add more lavender flavor. Leave the lavender in the sauce for 2-4 hours.¬†

Caramelised Tangerine

  • Place the tangerine pieces on a plate. Dry them with kitchen paper.
  • Cover each of them with sugar and blowtorch them till they caramelize.¬†
course Dessert
cuisine Italian
keyword Lavender Black Berry, Orange Blossom Panna Cotta, Panna Cotto
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