Lemon Panna Cotta with Local Blueberry Compote

A silky panna cotta scented with a hint of lemon is the perfect end a hearty Italian meal. It is also accompanied by a flavorful blueberry compote made with local berries.


Panna Cotta:

4 leaves gelatin

1 lb milk

5 oz sugar

1/2 vanilla bean, scraped

1/2 lemon, zested

1 lb cream


2 1/2 cups Blueberries, washed, divided

1/3 cup Sugar

1/3 cup Water

1/2 lemon, sliced thin and quartered


Edible Flowers including brassica, borage and lavender


For Panna Cotta:

  1. Bloom the gelatin in ice water.
  2. Heat 8 oz milk with sugar, vanilla bean and lemon zest in a russe. Bring to a boil.
  3. Squeeze water from gelatin and add to hot milk mixture. Add remaining milk and cream.
  4. Pour mixture into molds and refrigerate until set.

For Compote and Service:

  1. Combine 1 1/2 cups blueberries, sugar, water and lemon quarters in a russe and bring to a simmer.
  2. Simmer over medium heat until berries burst, stirring often, about 10 minutes.
  3. Add remaining cup of berries. Cook until compote thickens and coats the back of a spoon, stirring often, about another 15 minutes.
  4. Cool to room temperature and serve with panna cotta.
  5. Garnish the plate with edible flowers.

2 Responses to “Lemon Panna Cotta with Local Blueberry Compote”


  1. Level 5 Menu Project – Del Luogo « Delicious Ventures - July 12, 2010

    […] Course: Lemon Panna Cotta with Local Blueberry Compote Wine Pairing: 2006 Sakonnet Vineyards […]

  2. More Blueberry Madness: Backyard Blueberry Pie & Buttermilk Pudding Cakes « Delicious Ventures - September 28, 2010

    […] blueberry lemon compote (instead of the sugared raspberries the recipe called for). I used the same Blueberry Compote that I used in my FCI Menu Project. The recipe couldn’t be easier and I love making […]

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