August 2008
Blueberry Treats
by Celia Cheng
CHILLED BLUEBERRY SOUP WITH IMMORTALITY HERB PANNA COTTA AND BLACK PEPPER CRUMBS
Anita Lo
Chef, Annisa
Serves 4
Panna Cotta
½ cup milk
¼ cup cream
2 tbsp sugar
2 tbsp water
1 tbsp loose Helichrysum
1 pinch salt
¾ tsp powdered gelatin, bloomed with 1 tsp water
Soup
1 cup blueberries, hard green ones removed
2 tbsp white wine
2 tbsp sugar, or to taste
½ cup water
lemon juice and lemon zest to taste
pinch salt
Black Pepper Crumble
¼ cup flour
2 tbsp dark brown sugar
1 pinch cinnamon
1 large pinch black pepper, ground
pinch salt
2 tbsp butter, softened
Tuile
1/4 cup sugar
1 tbsp water
pinch salt
1 tsp loose helichrysum (immortality herb)
Make the panna cotta: Bring all ingredients except for the gelatin up to a boil, then simmer. Stir and let infuse 10 minutes. Off the heat, whisk in the bloomed gelatin. Strain. Divide into 4 oz molds, half way up and refrigerate until set.
Make the soup: Bring the wine up to a boil for 1 minute. Add the blueberries, sugar, water, salt and lemon and simmer, 10 minutes or until well flavored. Taste and adjust seasonings, then chill.
Make the black pepper crumbs: Mix dry ingredients together, then add the butter and mix to form crumbs. Bake at 375° F in a 1/3” layer on a nonstick surface until crunchy and browned. Cool and break into rough crumbs.
Make the sugar tuiles: Bring all ingredients to a boil. Cook, without stirring, until the sugar reaches the hard crack stage, just before caramelization. Pour onto a nonstick surface in a very thin layer and allow to cool. Break into chips.
To serve, unmold a panna cotta into the center of a soup plate. Surround with the blueberry soup. Top with the black pepper crumbs and garnish with the tuile. Serve immediately.
