Blueberry Soup with Yogurt Panna Cotta Recipe Brian Redzikowski Recipe

Name: Blueberry Soup with Yogurt Panna Cotta Recipe Brian Redzikowski
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 330g Creme anglaise; 220g Raspberries; 220g Strawberries; 365g Blueberries; 210g Sancerre White Wine; 140g Sugar; 1 lemon Juiced; 1 Gelatin Sheet; 55g Sugar; 72g Heavy Cream; 230g Yogurt; 1 lemon Zested; 5 Whole Blueberries; 10g Sugar; 10g Water

Servings: persons

330g Creme anglaise
220g Raspberries
220g Strawberries
365g Blueberries
210g Sancerre White Wine
140g Sugar
1 lemon Juiced
1 Gelatin Sheet
55g Sugar
72g Heavy Cream
230g Yogurt
1 lemon Zested
5 Whole Blueberries
10g Sugar
10g Water

1
Bring to a simmer the berries, white wine, sugar and lemon.
2
Simmer 20 minutes.
3
Puree in a Vita-Prep.
4
Strain through a chinois.
5
Add the Creme Anglaise.
6
Cool.
7
Bring heavy cream and sugar to a simmer.
8
Dissolve gelatin sheet in cold water.
9
Squeeze off water.
10
Add gelatin into the cream and sugar mixture.
11
Cool to room temperature.
12
Add yogurt to the cream mixture.
13
Portion 25 grams into martini glasses.
14
Cool.
15
Bring water and 10 grams of sugar to a boil.
16
Add lemon zest and blueberries.
17
Take off heat.
18
Pour the cool blueberry soup on th Yogurt Panna Cotta.
19
Garnish with three lemon zests and blueberries.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 330g Creme anglaise, 220g Raspberries, 220g Strawberries, 365g Blueberries, and more.

Yes, Blueberry Soup with Yogurt Panna Cotta Recipe Brian Redzikowski falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Soup with Yogurt Panna Cotta Recipe Brian Redzikowski

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