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Blueberry Panna Cotta with Meringue
2013-08-06
https://www.metro.ca/userfiles/image/recipes/panna-cotta-confiture-bleuets-meringue-5288.jpg
PT15M
PT05M
PT20M
GelatinSoften gelatine in cold water. Set aside.Panna cottaIn a saucepan, combine cream and sugar and bring to a simmer.Add gelatine. Remove from heat and stir in blueberry jam.Strain cream and stir in yogurt.Pour mixture into 6 glasses and refrigerate 24 hours to set.MeringueUsing an electric mixer, beat egg whites and icing sugar into stiff peaks. Set aside.Top panna cotta with a dollop of meringue, garnish with a mint leaf and serve.
6
Chef Ian Perreault
5
1
5
5
gelatine
8 g unflavoured gelatin
2 tsp. (10 mL) cold water
panna cotta
1 1/3 cup (335 mL) whipping cream
1/2 cup (125 mL) white sugar
3/8 cup (95 mL) blueberry jam
3 1/4 cups (800 mL) plain organic yogurt
Blueberry Panna Cotta with Meringue
6
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
gelatine
-
8 g
unflavoured gelatin
-
2 tsp.
(10 mL)cold water
-
panna cotta
-
1 1/3 cup
(335 mL)whipping cream
-
1/2 cup
(125 mL)white sugar
-
3/8 cup
(95 mL)blueberry jam
-
3 1/4 cups
(800 mL)plain organic yogurt
-
meringue
-
4
large egg, whites only
-
1/2 cup
(125 mL)icing sugar
-
Garnish
-
6
mint
Preparation
Gelatin
Soften gelatine in cold water. Set aside.
Panna cotta
In a saucepan, combine cream and sugar and bring to a simmer.
Add gelatine. Remove from heat and stir in blueberry jam.
Strain cream and stir in yogurt.
Pour mixture into 6 glasses and refrigerate 24 hours to set.
Meringue
Using an electric mixer, beat egg whites and icing sugar into stiff peaks. Set aside.
Top panna cotta with a dollop of meringue, garnish with a mint leaf and serve.
Source :
Chef Ian Perreault
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
