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Blueberry Lemon Panna Cotta

Blueberry Lemon Panna Cotta

6 x 4oz portions



  • 1 ½ cups (225 g) B.C. blueberries, fresh or frozen
  • ⅓ cup (75 g) Granulated sugar
  • 1 tbsp (15 ml) Lemon zest
  • 2 tbsp (30 ml) Lemon juice
  • 2 cups (480 ml) Heavy cream, minimum 35% milk fat
  • ⅓ cup (75 g) Granulated sugar
  • 2 tbsp (30 ml) Lemon zest
  • 2 tbsp (15 ml) Lemon juice
  • 1 tbsp (15 ml) Lavender buds
  • 1 tbsp (15 ml) Gelatin
  • 1 cup (240 ml) Buttermilk




  1. In a saucepan boil the blueberries, sugar, lemon zest and juice on medium heat for 10-15 minutes until thickened, yet still saucy. Stir frequently, breaking down the blueberries with the back of a spoon.
  2. Spoon a tablespoon of the mixture to the bottom of six 4 ounce glasses, save half for the topping. Place the glasses in the refrigerator to chill while preparing the panna cotta mixture.
  3. In a saucepan, heat the cream, sugar, lemon zest, juice and lavender. Stir frequently until it just starts to boil, turn heat off and cover to keep warm.
  4. In a large bowl sprinkle the gelatin over the buttermilk, let stand for a minute then whisk.
  5. Strain the warm cream mixture into the gelatin buttermilk mixture and whisk to blend. Transfer to a spouted measuring cup for pouring.
  6. Gently pour the mixture over the back of a spoon into the glasses until three-quarters full, being careful not to disturb the blueberry mixture in the bottom.
  7. Refrigerate covered for a minimum of 3 hours.
  8. Once chilled, top with the remaining blueberry sauce and serve.