Recipes

Chilled North Carolina Blueberry soup

Serves 4 people

  • 2 pints Fresh Blueberries
  • 1 lime
  • 1 cup dry white wine
  • ½ cup Sugar
  • 8 Mint Leaves
  • 1 cup Heavy Cream
  • ¼ cup Milk
  • 1 ea Vanilla bean
  • 2 ea Gelatin sheet
  • ¼ cup Sugar

• In sauce pan add white wine, and bring to boil.
• Add sugar, zest of lime and lime juice and 4 mint leaves and reduce by ½
• Strain liquid (discard lime zest) into a sauce pan
• Add half blueberries, cook over medium to low heat for 5 minutes
• Add the remaining blueberries
• Using a blender, Blend mixture thoroughly and strain into container
• Place in cooler to chill

Panna Cotta

• In sauce pan scrap insides of vanilla bean and add milk, cream and sugar
• Bring to simmer and simmer over medium heat for 5 minutes or until sugar is dissolved
• Remove from heat and strain (discard vanilla bean)
• In stainless bowl place gelatin sheets and cover with cold water, gelatin will become pliable
• In separate stainless bowl place hot cream mixture, (once gelatin is pliable) squeeze off excess water and add to hot mixture
• Stir until gelatin is completely dissolved
• Cool mixture and pour into 2 oz ceramic molds, place in cooler to complete chilling process.

To Serve

• Remove Chilled Panna Cotta from mold and place in middle of serving bowl
• Using a container with a pouring spout gently pour blueberry soup around Panna Cotta, garnish top of Panna Cotta with mint spring and serve

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