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Panna cotta with blueberries and an edible violet

'To round off a lovely summer’s evening: a nearly perfect panna cotta, incomplete without an edible violet’



Panna cotta (4 pieces)
2 gelatin sheets
300 ml whipping cream
45 g fine granulated sugar
115 ml whole milk
25 ml buttermilk
1/2 vanilla pod

Berry jelly
1 small tray of blueberries
blackberry liqueur to taste
2 tablespoons of fine granulated sugar
A few tablespoons of water

Other requirements
4 edible violets
1/2 vanilla pod


Soak the gelatin sheets in cold water.

Heat the cream, milk, buttermilk and sugar together with vanilla seeds scraped from 1/2 pod.

When this mixture is warm enough, squeeze the gelatin sheets and add them to the mix.

Divide the mixture between the cake tins and allow them to stiffen in the fridge for at least 4 hours.

Make a jelly by reducing half of the blueberries together with the sugar, some blackberry liqueur and a few tablespoons of water, until the mixture starts binding.

Allow the jelly to cool off.