A lightly floral Lavender Blackberry Panna Cotta blended with white chocolate and served with Blackberry Poached Pears and a tangy Blackberry-Cassis Sauce. This naturally gluten free dessert is sophisticated yet easy to make. A perfect ‘make ahead’ for special occasions.
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Originally posted 23rd September 2015. Updated 7th October 2022. Updated 23rd November 2022
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Lavender Blackberry Panna Cotta – An Italian Dessert with a floral twist
The flavours in this Lavender Blackberry Panna Cotta with Blackberry Poached Pear are divine! Okay… I know it looks like a dessert to be served at Halloween and maybe my serving method wasn’t best thought through… But seriously don’t let that put you off. Because this Italian dessert with a floral lavender twist and juicy blackberry and pear is not only wonderfully seasonal, but is utterly delicious too.
It’s no secret that Panna Cotta is a favourite dessert at GFHQ. There is something incredibly decadent and comforting about its velvety smooth creaminess, which feels soft and luxurious as it melts on the tongue. Indeed, we have a number of Panna Cotta recipes on the blog… From perfectly fruity Raspberry Panna Cotta and a Layered Blackcurrant Panna Cotta… To a simple and more traditional Vanilla Panna Cotta Dessert and a ‘perfect for Christmas’ White Chocolate Panna Cotta with Honey-Roasted Figs. The addition of a gently floral, yet fruity Lavender Blackberry Panna Cotta had to be done… But by no means will be the last Panna Cotta on the blog…
Perfect Pairings – Lavender with White Chocolate, Blackberry and Pear
Lavender is one of those culinary herbs that can be easily shied away from for fear of over-flavouring. And yes, it has a strong floral scent and flavour which used in excess can overwhelm the palate. However, when it is added with care and balance, it brings sophistication and uniqueness to any dish.
But this Panna Cotta has more thought than a simple lavender addition… It is also combined with three other incredible flavour pairings… White chocolate (blended into the milk jelly); Blackberry (in the form of a homemade jelly layer, a blackberry-Cassis sauce and infused into the fruit through poaching); And pear… Poached in blackberry for the most delightful purple hue.
The resulting Lavender Blackberry Panna Cotta served with Blackberry Poached Pear is a culinary delight for the taste buds… both in flavour and contrasting texture. The blackberry bringing a converse tartness against the vanilla sweetness of the milk jelly. And the bite of the pear equally yet perfectly varied.
What are the best pears for poaching?
Any variety of dessert pears is perfect for poaching. However, it is really important to make sure they are super-firm and absolutely NOT over-ripe. Using pears which are very soft will result in mush when they are poached, as the hot liquid breaks down the flesh. They need to be crisp enough to hold their shape, firmness and bite when cooked… Which not only looks beautiful, but adds crispness against the soft Panna Cotta.
Poached in apple juice with blackberries, the pears would shine in their own right… with a stunning purple-tinged hue and an alluring fruity aroma. They look so pretty on the plate as to be dessert alone. But set against the Lavender Panna Cotta, the dessert becomes super-special and very ‘dinner party’.
What are the best blackberries for making this recipe?
Any blackberries are fine for making Lavender Blackberry Panna Cotta… Fresh, Frozen or tinned. Other than the extra blackberry decoration on top of each Panna Cotta (which is of course optional), the blackberries will be significantly cooked, so will break down.
What Lavender is used for making Lavender Blackberry Panna Cotta?
It is important that the lavender infused into the milk jelly is suitable for culinary use. I use dried culinary lavender.
What’s the best gelatine for making Panna Cotta Desserts?
When making Panna Cotta, I would always advise using gelatine leaves (rather than powder)… It has a greater level of purity and avoids bringing any adverse ‘graininess’ to the final milk jelly. But which type of leaf gelatine is best?
Actually, any leaf gelatine can be used, but bear in mind that not all gelatine leaves are equal!
Gelatine comes in 5 ‘grades’ with Platinum at the top, running down through gold, silver, bronze, to the lowest grade titanium. Grading relates to the clarity ‘bloom strength’ (ability to gel) and weight of the gelatine leaves. Thus, weight for weight, platinum gelatine has the strongest capacity to set and titanium the least.
To compensate the difference however, gelatine leaves are manufactured ‘like for like’ in terms of their setting capacity. Thus, while heavier, 1 bronze leaf will still provide the same gelling power as 1 platinum leaf, etc. It’s a straight switch.
For Panna Cotta purity… I would not recommend using leaves below the purity of silver and would preferably advise platinum leaves to avoid any adverse flavour or odour taint. I always use (Dr Oetker) Platinum leaves. NOTE: weight measurements in the recipe are based on using PLATINUM gelatine.
Is this Lavender Blackberry Panna Cotta Recipe gluten free?
Absolutely yes! Lavender Blackberry Panna Cotta is a completely flourless dessert with no obvious gluten-containing ingredients. It is thus safe for people with Coeliac Disease (Celiac Disease). Be sure to check the white chocolate used is also gluten free however, as some brands add barley or barley malt (which is not gluten free).
In fact… The golden rule for any gluten free cooking and baking is to check ALL ingredient labels for cross-contamination and hidden gluten risk. You can never be too careful! If you are new to label-checking and cross-contamination, head over to my page ‘Coeliac Disease + Food’ for more information.
Get ahead… Can I prepare Lavender Blackberry Panna Cotta ahead of time?
Yes. Panna Cotta is a dessert that needs to be chilled and set in the fridge, so it is essential that it is made ahead of time. When ready to serve, turn the jellies out onto serving plates and bring them to the table. Even better, it’s NO BAKE.
Equally, the pears can also be poached and the sauce made and cooled in advance as well. I personally like the whole dish chilled. But if (for extra contrast) you wish to serve the pears warm alongside a cold Lavender Blackberry Panna Cotta, then gently warm them in the microwave before plating up. Just be aware that if hot pears come into contact with the Panna Cotta, the jelly will melt. Keep the pears separate on the plate and absolutely don’t use hot sauce!
Tips for making Panna Cotta
If you are new to making Panna Cotta (Lavender, Blackberry or otherwise), then you may be looking for some tips on how to get the best results. The key tips for this recipe are as follows:
- Follow the recipe! Unless you are really confident, going ‘off piste’ is the likeliest cause of failure.
- Use the best gelatine you can (see specific advice above).
- Soak the gelatine well before adding to the hot liquid. This will ensure that it dissolves quickly and evenly.
- Chill the panna cotta moulds before filling. This will help the ‘custard’ cool and set more quickly.
- Do not let the cream boil. As soon as it reaches ‘simmer point’ (with bubbles just starting to form around the edge of the pan), remove from the heat.
- For a completely smooth milk jelly, use a tea strainer (or small sieve) when pouring the Panna Cotta into the moulds…
- To prevent skin forming, cover your Lavender Blackberry Panna Cotta with a tray or clingfilm while they are cooling. And cool as quickly as possible.
- When making the blackberry jelly and sauce, sieve the cooked fruit thoroughly to get rid of pips and skins. Use a fine-mesh sieve and force the pulp through with the back of a spoon.
- Only use super-firm pears for poaching (soft pears will turn to mush).
How to remove Panna Cotta from their moulds
I have been let down many a time by an inability to remove Panna Cotta cleanly from their moulds. But while I am no expert, this is my best advice…
- Very carefully DIP the outside of the mould in very hot water. (Literally, a quick ‘dip’ to avoid melting. And take care not to get any water in the dessert). Then DRY the outside of the mould.
- Place the serving plate over the mould and flip it over so that the mould is upside down on the plate.
- Either bang the base of the mould or give a gentle shake, to encourage the Panna Cotta to drop onto the plate… But hold the plate in place throughout the process.
- If the Panna Cotta won’t budge, carefully run a sharp knife around the inside edge and/or repeat the dipping process.
- Persevere and don’t worry if it isn’t perfect.
Or try this: I read somewhere that making Panna Cotta in disposable paper cups (the coated hot drink ones) can make it easier to get them out. Apparently, once dipped and flipped, you pierce the base with a clean pin, which helps to release the suction.
Without a doubt, I’m giving it a try next time I make Lavender Blackberry (or any other) Panna Cotta.
Ready to make Lavender Blackberry Panna Cotta?
The recipe for my Lavender Blackberry Panna Cotta is below (keep scrolling). Do let me know what you think and if you make it. Leave a comment at the bottom, rate the recipe or tag me on social media. Find me on Facebook, Instagram, Twitter or Pinterest. (@glutenfreealchemist) #glutenfreealchemist.
For all our other desserts, we have a fabulous dedicated Gluten Free Desserts and Trifles Index to inspire and guide you. And for everything else, the carefully categorised Gluten Free Recipe Index is the hub for ALL our gluten free recipes… whatever you are looking for!
Just shout if you can’t find what you want… I’m always willing to add new makes and bakes to the development list.
Shared with my love
Other Flourless Desserts at Gluten Free Alchemist
Lavender Blackberry Panna Cotta with White Chocolate and Blackberry Poached Pears
Key equipment
- 6 individual pudding basins/silicone moulds
- flat-bottomed bowl
- chopping board
- sharp knife
- measuring jug
- small and large saucepans (one of each)
- hob
- fridge
- fine mesh sieve
Ingredients
White Chocolate Panna Cotta
- 6 g PLATINUM grade leaf gelatine
- 210 ml/g whole milk Full Fat Milk
- ½ tbsp dried culinary lavender
- 400 ml/g double cream (aka heavy cream)
- 80 g caster sugar (aka super-fine sugar)
- ½ tsp vanilla bean paste
- 100 g good quality white chocolate chopped
Blackberry Jelly & Blackberry Sauce
- 500 g fresh or frozen blackberries
- 100 g caster sugar superfine sugar
- 5 tbsp water
- 5 g platinum gelatine leaves
- 4 tbsp Creme de Cassis liqueur
Blackberry-Poached Pears
- 3 firm fresh pears peeled, cored and cut into slices
- 1 tbsp lemon juice
- 120 g fresh or frozen blackberries
- 200 ml/g apple juice
- 40 g soft light brown sugar
- ½ tsp vanilla extract
To decorate
- chopped white chocolate and fresh blackberries
Instructions
Lavender Blackberry Panna Cotta
- Place 6 individual non-stick pudding basins (or equivalent) in the freezer (if possible) to chill.
- Soak the gelatine leaves in cold water to soften for 5 minutes as per instructions on the packet.
- Heat the milk in a small saucepan with the lavender, until just below simmering point and then remove from the heat immediately. Do not allow to boil. Leave the lavender in the milk.
- Drain the gelatine and squeeze out any excess water.
- Add it to the hot milk, stirring until completely dissolved.
- Pour the cream into a larger saucepan and add the sugar and vanilla paste.
- Bring to a simmer over a medium heat, stirring constantly. As soon as it starts to simmer, remove immediately from the heat.
- Add the chopped white chocolate and stir until completely melted and smooth.
- Pour the milk-gelatine mix into the cream-chocolate pan and stir until fully combined.
- Take the moulds from the freezer and pour the panna cotta mixture through a tea strainer or sieve into the moulds to about two-thirds full (leaving space at the top for the blackberry jelly layer).
- Cool the Panna Cotta as quickly as possible (cover the moulds with a tray or cling film to limit a skin forming).
- Chill in the fridge until completely set.
Blackberry Jelly & Sauce
- While the Panna Cotta is setting, make the jelly and sauce. Put the blackberries, sugar and water in a clean saucepan and bring to a simmer over a medium heat.
- Simmer for 5 to 10 minutes, pushing the blackberries against the side of the pan as they soften to release the juice.
- While cooking the blackberries, soak the gelatine leaves in cold water for 5 minutes as per packet instructions.
- When the blackberries are soft and thoroughly crushed, take the pan off the heat and push the mixture through a sieve into a jug to make a smooth puree. (force the fruit pulp through with the back of a spoon). This should make about 500 ml puree. If the measure is below, add a little water to make up to 500 ml.
- Remove 300 ml of the puree into a clean small saucepan. Bring back to the boil and then turn off the heat.
- Drain and add the gelatine to the pan and stir until completely dissolved.
- Set aside to cool (but not set), stirring frequently.
- When cool but still liquid, take the Panna Cotta from the fridge and top evenly with the blackberry jelly mixture.
- Place back in the fridge to set.
- Rinse out the pan and return the remaining 200 ml blackberry puree to it.
- Place over a low heat with the Creme de Cassis and simmer for 5 to 10 minutes to reduce the liquid slightly. Then set aside to cool completely, stirring from time to time.
Blackberry-Poached Pears
- Place all the ingredients in a large saucepan and bring to a simmer.
- Turn the heat down so the mixture is only just bubbling slightly and poach the pears for 15 minutes until tender but not mushy, turning them half way through to ensure they are completely coated with the apple-blackberry liquid.
- Drain the pears from the liquid and set aside to cool. (Save the liquid to drink or use elsewhere).
To serve
- Gently warm the outside of each pudding basin and carefully tip each Panna Cotta upside-down onto a serving plate. (To warm, give the outside of each pudding basin a very quick dip in very hot water (being careful not to get ANY liquid on the Panna Cotta surface)).
- Add some poached pears and top with a drizzle of blackberry sauce, a fresh blackberry and some chopped white chocolate.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Lavender Blackberry Panna Cotta shared with
- Fiesta Friday #453 with Angie
- What’s For Dinner #388 with The Lazy Gastronome
- Full Plate Thursday #609 with Miz Helen’s Country Cottage
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