Step-by-Step Recipe: Jasmine Panna Cotta with Blueberry Syrup

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Back in the kitchen with Queenie, who came up with this recipe and whipped up this delicious dessert in a matter of minutes. I had no idea making panna cotta was so easy.

The smooth panna cotta infused with Jasmine tea is perfect with the sweet yet slightly tart blueberry syrup.

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INGREDIENTS

Jasmine Panna Cotta
1/3 cup water
1 teaspoon unflavored gelatin
1 1/2 cups heavy cream
1 tablespoon sugar
1 pinch of salt
3 Jasmine tea bags

Blueberry Syrup
1/3 cup frozen blueberries
1 teapsoon sugar
1/8 cup water 

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1. Pour 1/3 cup of water in a bowl (we used a saucepan) and sprinkle in 1 teaspoon of unflavored gelatin. Set aside.

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2. In a saucepan or pot, combine heavy cream (1 1/2 cups), sugar (1 tablespoon), and salt (a pinch) and bring to a low simmer over low heat. 

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3. Once heated, turn off the heat and steep 3 Jasmine tea bags in the heavy cream for 3-5 minutes. Remove tea bags.

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4. Take the prepared gelatin and pour it into the heavy cream. Mix well until all the gelatin has melted into the heavy cream. 

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5. Fill small jars or cups with the panna cotta liquid and chill in the fridge for 3-4 hours.

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6. To prepare the blueberry syrup, pour sugar (1 teaspoon), water (1/8 cup), and frozen blueberries (1/3 cup) into a saucepan. Bring to a boil then reduce the heat and let it cook for another 2-3 minutes. 

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7. Cool blueberry syrup.

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8. After the heavy cream has firmed up in the fridge, pour the cooled blueberry sauce on top of the Jasmine panna cotta.

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JASMINE PANNA COTTA WITH BLUEBERRY SYRUP
Recipe by Queenie Fok for Oh, How Civilized

Makes 4 small cups or mini jars

INGREDIENTS

Jasmine Panna Cotta

1/3 cup water
1 teaspoon unflavored gelatin
1 1/2 cups heavy cream
1 tablespoon sugar
1 pinch of salt
Jasmine tea bags

Blueberry Syrup
1/3 cup frozen blueberries
1 teapsoon sugar
1/8 cup water 

DIRECTIONS
1. Pour 1/3 cup of water in a bowl and sprinkle in 1 teaspoon of unflavored gelatin. Set aside.

2. In a saucepan or pot, combine heavy cream (1 1/2 cups), sugar (1 tablespoon), and salt (a pinch) and bring to a low simmer over low heat. 

3. Once heated, turn off the heat and steep 3 Jasmine tea bags in the heavy cream for 3-5 minutes. Remove tea bags.

4. Take the prepared gelatin and pour it into the heavy cream. Mix well until all the gelatin has melted into the heavy cream. 

5. Fill small jars or cups with the panna cotta liquid and chill in the fridge for 3-4 hours.

6. To prepare the blueberry syrup, pour sugar (1 teaspoon), water (1/8 cup), and frozen blueberries (1/3 cup) into a saucepan. Bring to a boil then reduce the heat and let it cook for another 2-3 minutes. 

7. Cool blueberry syrup.

8. After the heavy cream has firmed up in the fridge, pour the cooled blueberry sauce on top of the Jasmine panna cotta.

//Props used: mini jars are recycled Royal Pudding jars from Paris Baguette, see similar mini jars,demi spoons from Crate and Barrel.//