I’ve been waiting to share my recipe for this Lemongrass Panna Cotta with Blueberry Compote with you for the longest time. Finally, the auspicious moment is here! 😀
Okay, let me explain. Back in October, Better Homes and Gardens India presented me with a challenge – to develop a recipe for a Herby Dessert as part of their December 2016 Blogger Challenge. I was delighted at the opportunity and after a lot of brainstorming and taste-testing (oh, there were Thyme and Fig Tarts in the running that were absolutely lip-smacking; recipe to come soon!), it was decided that the recipe for this Lemongrass Panna Cotta with Blueberry Compote was to make it to the glossy pages of the magazine! 🙂
Naturally, I was ecstatic! This was indeed a huge deal for me, simply because I’m an amateur baker/chef, blogger and food photographer. So I went and outdid myself – worked hard on perfecting the recipe, spent hours working out the styling and finally produced a recipe and photographs that I’m extremely proud of, all with tonnes of help from the boyfriend! ❤
Here’s what you need to create this amazing dessert from scratch:
For the Lemongrass Panna Cotta
- Heavy Cream – 600 ml
- Caster Sugar – 3/4 cup
- Lemongrass – 12 whole stalks, cut into inch long pieces
- Whole Milk – 3/4 cup
- Gelatine – 3 tsp
- Yogurt – 1/2 cup
- Zest of half a lemon
For the Blueberry Compote
- Blueberries – 500 g, fresh
- Water – 4 tbsp
- Granulated Sugar – 4 tbsp
- Lemon Juice – 1/4 tsp
- Lemongrass – 2 stalks, halved
Here’s how you make it:
- In a pot on low heat, bring heavy cream, caster sugar, lemongrass and lemon zest to a gentle simmer.
- While the cream is cooking, pour gelatine into milk and set aside for 10 minutes.
- When the cream comes to a boil, take it off the heat and strain to remove bits of lemongrass and lemon zest. Gently mix in the milk and gelatine. Then fold in the yogurt, making sure not to incorporate too much air into the mixture.
- When the Panna Cotta mixture cools down a little, pour into dessert bowls or serve ware and refrigerate for at least 8 hours (or overnight) to set.
- While the Panna Cotta is left to set, bring blueberries, granulated sugar, lemongrass, water and lemon juice to a boil. Cook the compote until blueberries burst, turn mushy and the compote turns a gorgeous shade of purple. Take it off the heat, pull out the stalks of lemongrass and leave to cool.
- When the Panna Cotta has set, pour the Blueberry Compote over it and serve chilled.
If you’re a fan of desserts that aren’t overly sweet, this dessert is for you! The combination of sweet and sour is just so pleasing to the palate! The subtly sweet, luscious Panna Cotta melts in the mouth, while the Lemongrass-iness of the dessert bring such a refreshing fragrance and flavour to the entire dessert eating experience! 😛 Pair with this a sweet and tangy Blueberry Compote, and you’ve got a star!
With friends and family that aren’t all huge fans of chocolate, I’m glad I came up with this recipe; something yummy to add to my repertoire. It’s a nice change from usual desserts and will certainly wow guests of all ages. If, like me, you have a massive sweet tooth, but one that is not very fond of sickeningly sweet chocolaty concoctions, I’d suggest you give this Lemongrass Panna Cotta a try. Just like my recipe for Vanilla Yogurt Panna Cotta, it is positively delicious! You won’t regret it, I promise! 🙂