Panna Cotta à la confiture de myrtilles du chef Bruno Feldeisen

CUISINER AVEC DU THÉ

Panna Cotta à la confiture de myrtilles du chef Bruno Feldeisen

La cueillette est un cadeau du terroir. Elle est bénéfique pour la terre, l'âme et le corps. - Chef Bruno Feldeisen

[[ recipeID=recipe-8krhkmhtu, title=Panna Cotta à la confiture de myrtilles du chef Bruno Feldeisen ]]

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Chef Bruno Feldeisen's Panna Cotta with Blueberry Jam

95% of the ingredients used in this recipe were sourced within the 3 most Western provinces of Canada, supporting local farmers and enhancing ethical ways to prepare food.

Servings: 4

Keywords: Foraging, Dessert

Prep Time: 0 mins
Cook Time: 35 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

Panna Cotta

2 Cups Oat Milk
2 Tbsp. Camelina Oil
3 Tbsp. Honey
1 Tbsp. Agar Agar
2 Tsp. TEALEAVES Bubble Gum Popsicle

Blueberry Jam

¾ Cup Honey
1 ½ Cups Fresh or Frozen Blueberries

Instructions

Panna Cotta

In a medium saucepan, bring to a simmer the oat milk, camelina oil and honey. Add the Bubble Gum Popsicle tea, stir and let infuse for 8 minutes.
Pass the warm liquid through a fine mesh strainer.
Pour back the liquid into a medium saucepan. Whisk in the agar agar and bring to a boil. Cook over low heat for 2 minutes to activate the agar agar.
Pour equally into 4 mason jars (250 mL size).
Place on a tray and refrigerate for 1 hour.

Blueberry Jam

In a medium saucepan, bring blueberries and honey to a boil while stirring with a wooden spoon.
Reduce heat and simmer for 15 minutes while still stirring with the wooden spoon.
Remove from heat and place in a small container to cool.

Assembly

Spoon a generous amount of chilled blueberry jam on top of each panna cotta and serve.