Chef Bruno Feldeisen's Panna Cotta with Blueberry Jam

COOKING WITH TEA

Chef Bruno Feldeisen's Panna Cotta with Blueberry Jam

"Foraging is a gift from the surrounding lands. It is healthy for the earth, your soul and body." - Chef Bruno Feldeisen


[[ recipeID=recipe-8kr2ila0f, title=Chef Bruno Feldeisen's Panna Cotta with Blueberry Jam ]]

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LOOSE LEAF TEA | GREEN

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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

Panna Cotta

Blueberry Jam

  • ¾ Cup Honey
  • 1 ½ Cups Fresh or Frozen Blueberries

Instructions

Panna Cotta

  1. 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.
  2. Pass the warm liquid through a fine mesh strainer.
  3. 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.
  4. Pour equally into 4 mason jars (250 mL size).
  5. Place on a tray and refrigerate for 1 hour.

Blueberry Jam

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

Assembly

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