Description
A delicate and refreshing Lavender & Blueberry Panna Cotta featuring creamy lavender-infused milk, chia seeds for texture, and a luscious homemade blueberry sauce. This no-bake dessert is subtly sweetened with maple syrup and presents a beautiful balance of floral and fruity flavors, perfect for a light but elegant treat.
Ingredients
Scale
Panna Cotta Base
- 1 3/4 cups low-fat milk (about 440 ml)
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp culinary lavender
- 1 cup frozen blueberries (for cooking)
- 1/4 cup white chia seeds
- 2 tsp powdered gelatine
- 2 tbsp water (for gelatine)
Blueberry Sauce
- 1 cup frozen blueberries
- 1/3 cup water
- 1/2 tsp corn flour (cornstarch)
Instructions
- Cook Blueberries: Place 140 ml of milk and 1 cup frozen blueberries in a small saucepan. Cover with a lid and simmer over medium heat for 10-15 minutes until the berries burst and wrinkle. Remove from heat and let cool, covered.
- Prepare Milk Mixture: Pour remaining 300 ml milk into a bowl. Add maple syrup and vanilla extract, stirring to combine.
- Infuse Lavender: Heat milk mixture in the microwave for 2 minutes until hot. Place culinary lavender in a fine sieve over the milk, stir, and steep for 15-20 minutes. Press lavender to extract flavor and discard.
- Mix Chia Seeds: Stir chia seeds into the lavender-infused milk. Let sit for 10 minutes to thicken.
- Dissolve Gelatine: In a small bowl, sprinkle powdered gelatine over 2 tbsp water. Let stand 1 minute to bloom. Microwave in 10-second bursts until completely dissolved.
- Blend Base Mixture: Transfer chia seed mixture to a high-powered blender and blend 3-4 minutes until smooth.
- Add Gelatine and Blueberry Milk: Add the dissolved gelatine and the cooled blueberry milk to the blender. Blend again 3-4 minutes until fully incorporated and smooth.
- Set Panna Cotta: Divide mixture evenly into four moulds or glasses. Cover with plastic wrap and refrigerate for at least 4 hours until set.
- Make Blueberry Sauce: In a medium saucepan, combine 1 cup blueberries, corn flour mixed with 1/3 cup water. Stir and simmer gently for 10 minutes, stirring occasionally, until thick and glossy. Remove from heat and cool.
- Serve: Once panna cottas are firm, spoon cooled blueberry sauce generously over the tops. Serve chilled for a delightful layered dessert.
Notes
- Use culinary-grade lavender for safe consumption in recipes.
- If you prefer a firmer panna cotta, increase gelatine to 3 tsp.
- Chia seeds add texture and natural thickening while boosting fiber content.
- The blueberry sauce can be made ahead and stored refrigerated for up to 3 days.
- Ensure the gelatine is fully dissolved to avoid lumps in the panna cotta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Contemporary
Keywords: lavender panna cotta, blueberry dessert, no-bake panna cotta, chia seed dessert, floral flavored panna cotta, easy elegant dessert
