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Sous Vide Blueberry Lavender Panna Cotta Recipe

Sous vide blueberry lavendar panna cotta

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Blueberry and lavender are such a classic combination. This dish used sous vide in two simple steps - first infusing the cream with blueberry and lavender, and second to set the panna cotta. The result is a creamy and luxurious dessert fit for a fancy dinner party or for spooning straight out of the bag.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Blueberry Lavender Panna Cotta Recipe

  • Published: October 29, 2021
  • By Mike La Charite (based on a recipe by CREA from Sous Vide Magazine)
  • Total Time: 1 hour
  • Cooks: 160°F (71.1°C) for 2-3 hours / 194°F (90°C) for 1 hour

Ingredients for Sous Vide Blueberry Lavender Panna Cotta

  • For the Blueberry Lavender Infused Cream

  • 2 cups heavy whipping cream
  • 1 cup fresh blueberries
  • 1/2 tablespoon dried culinary lavender
  • For the Blueberry Lavender Panna Cotta

  • 1 cup 2% milk
  • 1 packet gelatin 
  • 2 cups blueberry lavender infused cream
  • 1/2 cup granulated sugar
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Cooking Instructions for Sous Vide Blueberry Lavender Panna Cotta

For the Blueberry Lavender Infused Cream

Preheat your water bath to 160°F (71.1°C).

Lightly smash the blueberries so they release some of their juices.

Combine all ingredients in a Ziploc freezer bag or Mason jar.

Place the mixture in the sous vide bath and cook for 2 - 3 hours.

Remove to an ice bath and chill for 15-20 minutes.

Strain the mixture using a fine mesh strainer or chinois, pressing the berries to release their juices. Chill completely before using.

For the Blueberry Lavender Panna Cotta

Preheat your water bath to 194°F (90°C).

In a small bowl, mix the gelatin and 2% milk, and allow it to bloom for 10 minutes.

Combine all ingredients and pour into either a vacuum bag or 4 oz Mason jars.

Place the mixture in the sous vide bath and cook for 1 hour.

Remove and allow temperature to drop sitting on the counter for 30 - 45 minutes before moving to the refrigerator.

Chill at least 4 hours before consuming.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Recipes

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