Blackberry & Violet Panna Cotta with Almond Tuile

why make this recipe

Blackberry & Violet Panna Cotta with Almond Tuile is a charming dessert that combines flavors of fresh blackberries and delicate violet. This recipe is perfect for special occasions or to impress your guests at a dinner party. The creamy panna cotta, coupled with the crunchy almond tuile, offers a delightful contrast in taste and texture. It not only looks beautiful but also tastes amazing, making it a great treat for anyone with a sweet tooth.

how to make Blackberry & Violet Panna Cotta with Almond Tuile

Ingredients:

• 300 ml heavy cream
• 100 ml whole milk
• 80–100 g fresh or frozen blackberries
• 30–40 g sugar (adjust to taste)
• 1 tsp violet extract or violet syrup (optional)
• 2 sheets gelatin (or equivalent powdered gelatin)
• 1 tsp vanilla extract
• 100 g blackberries (for coulis, optional)
• 20–30 g sugar (for coulis)
• A splash of lemon juice (for coulis)
• 50 g icing sugar
• 30 g plain flour
• 30 g ground almonds
• 30 g unsalted butter, melted
• 1 egg white, lightly beaten
• Pinch of salt
• Sliced almonds (for topping)

Directions:

1. Soak gelatin sheets in cold water until soft, about 5–10 minutes.
2. Heat the heavy cream, whole milk, sugar, and vanilla in a saucepan over medium heat until the sugar dissolves. Do not boil.
3. In a small pan, cook the blackberries with a little cream or milk until softened. Blend and strain if a smooth texture is desired. Add the violet extract.
4. Remove the hot cream mixture from heat. Squeeze the gelatin sheets and stir them into the hot mixture until dissolved.
5. Stir in the blackberry purée.
6. Pour the mixture into molds or serving glasses. Cool, then refrigerate for at least 4 hours (preferably overnight) until set.
7. For the optional blackberry coulis: Cook blackberries with sugar and lemon juice until softened and syrupy. Blend and strain for a smooth coulis. Cool before serving.
8. Preheat the oven to 175–180 °C (350–360 °F) and line a tray with parchment paper.
9. Mix icing sugar, plain flour, ground almonds, and salt in a bowl. Stir in the egg white and melted butter until smooth.
10. Spread thin spoonfuls of batter onto the tray and sprinkle with sliced almonds.
11. Bake for 6–8 minutes until golden at the edges. Allow to cool and crisp, shaping while warm if desired.
12. Unmold the panna cotta or serve in glasses. Add blackberry coulis on top or around. Garnish with almond tuile, fresh blackberries, or violet petals if available.

how to serve Blackberry & Violet Panna Cotta with Almond Tuile

Serve the panna cotta chilled, either directly in the glasses or after unmolding onto a plate. Drizzle the optional blackberry coulis on top or around the panna cotta. Finish with almond tuile for added crunch. You can also garnish with fresh blackberries or a sprinkle of violet petals for an elegant touch.

how to store Blackberry & Violet Panna Cotta with Almond Tuile

Store any leftover panna cotta in the refrigerator. Cover it with plastic wrap or an airtight lid to keep it fresh. It’s best enjoyed within two to three days. Keep the almond tuile in a separate container at room temperature to maintain its crispiness.

tips to make Blackberry & Violet Panna Cotta with Almond Tuile

1. Use the freshest blackberries you can find for the best flavor.
2. Adjust the sugar level according to your taste preference.
3. Make sure to let the gelatin completely dissolve in the hot cream mixture for a smooth panna cotta.
4. Allow the panna cotta to set overnight for the best texture.
5. Prep the almond tuile batter thinly for crunchier results.

variation

You can replace blackberries with other berries like raspberries or strawberries to create different flavors. If you can’t find violet extract or syrup, you can omit it, or use a slight dash of rose water for a different floral note.

FAQs

1. Can I use powdered gelatin instead of sheets?
Yes, you can use powdered gelatin. One sheet of gelatin generally equals about 1 teaspoon of powdered gelatin. Adjust according to the package instructions.

2. Is it possible to make this panna cotta dairy-free?
Yes, you can substitute the heavy cream and whole milk with coconut milk or any plant-based milk.

3. How do I know when the panna cotta is set?
The panna cotta should be firm to the touch and hold its shape when removed from the mold or glass. It should feel like jelly, not liquidy.