Ingredients
- 300 ml heavy cream
- 100 ml whole milk
- 80–100 g fresh or frozen blackberries
- 30–40 g sugar
- 1 teaspoon violet extract or violet syrup
- 2 sheets gelatin
- 1 teaspoon vanilla extract
- 50 g icing sugar
- 30 g plain flour
- 30 g ground almonds
- 30 g unsalted butter, melted
- 1 egg white
Directions
Soak gelatin sheets in cold water until soft (5–10 minutes).
Heat cream, milk, sugar, and vanilla in a saucepan over medium heat until the sugar dissolves; do not boil.
In a separate small pan, cook blackberries with a small amount of cream or milk until softened.
Blend and strain the cooked blackberries if a smooth texture is desired, then stir in the violet extract to create the blackberry purée.
Remove the hot cream mixture from the heat.
Squeeze excess water from the softened gelatin sheets and stir them into the hot cream mixture until completely dissolved.
Stir the blackberry purée into the gelatin mixture.
Pour the mixture into molds or serving glasses.
Cool, then refrigerate for at least 4 hours (preferably overnight) until set.
To make the optional Blackberry Coulis: Cook blackberries with sugar and lemon juice until softened and syrupy.
Blend and strain the coulis for a smooth texture, then cool before serving.
To make the Almond Tuile: Preheat the oven to 175–180 °C (350–360 °F) and line a baking tray with parchment paper.
Mix icing sugar, flour, ground almonds, and salt.
Stir in the egg white and melted butter until the tuile batter is smooth.
Spread thin spoonfuls of batter onto the prepared tray and sprinkle with sliced almonds.
Bake for 6–8 minutes until the edges are golden.
Allow the tuiles to cool and crisp, shaping them while warm if desired.
To assemble, unmold the panna cotta or serve it directly in the glasses.
Top with the blackberry coulis or serve it around the panna cotta.
Garnish with the almond tuile, fresh blackberries, or violet petals, if available.
Frequently Asked Questions
How far in advance can I make the Blackberry & Violet Panna Cotta?
Panna cotta is an excellent make-ahead dessert! You should chill the Blackberry & Violet Panna Cotta for at least 4 hours to ensure it sets properly, but it tastes best when made up to 2 days in advance. Store it covered in the refrigerator until ready to serve with the almond tuile.
Can I substitute the violet extract in this Panna Cotta recipe?
If you don't have violet extract, you can substitute it with a high-quality lavender extract or use a different floral flavor like rosewater, adjusting the amount to taste as floral notes can be intense. Alternatively, you can omit the violet completely and rely on the vanilla extract and blackberry flavor for a simpler cream dessert.
What is the best way to store leftover Panna Cotta and keep the Almond Tuile crispy?
Store the set panna cotta, covered with plastic wrap, in the refrigerator for up to 4 days. Keep the delicate almond tuiles in a separate, airtight container at room temperature until just before serving to prevent them from absorbing moisture and losing their crunch.
