Blueberry Lilac Panna Cotta is a luscious, creamy, and decadent dessert that combines the refreshing flavour of blueberries and delicate floral flavour.
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Hello everyone – happy Monday! Indeed, happy summer, too! Wow, it’s official summer already. Basically, it’s almost the time for food bloggers to start developing their Christmas recipes? lol (Just kidding – way too early.)
Anyway, let’s celebrate this fact with something delicious. Definitely this Blueberry Lilac Panna Cotta would work.
Lilac Recipes
That’s correct. My lilac madness continues. So far, I have share 7th ideas including the following:
Raspberry Lilac Martini Cocktail
Blueberry Oatmeal with Lilac Syrup
Lilac Martini Vermouth Cocktail
I still have a couple of unpublished ideas I might want to share. However, as the lilac season is over, I think this week could be the last one. Indeed, I am super excited about rose-infused recipes now!
Blueberry Lilac Panna Cotta
This Blueberry Lilac Panna Cotta basically was created on the spur of the moment. Originally, I was going to make a no-bake blueberry dessert without any gelatin and lilacs. Then I realized the consistency was turning too thinner as I would love to, so I incorporated the gelatin. My second though was making the layered dessert by using some lilac syrup, I luckily had. All these adjustments happened within 5 minutes!
The dessert turned pretty beautiful. Needless to say, the flavours were great. Luscious blueberries combined with cream cheese and a sweet subtly floral jello layer. I am not sure this is 100% panna cotta because of the use of cream cheese, but the idea is the same. I made this foam on top on purpose by vigorously whisking the gelatin mixture. This light and cloudy layer does not have any taste, but it adds a nice visual effect and texture. Don’t want it? Just gently incorporate the blooming gelatin into hot water, without mixing vigorously.
I hope you like this dessert idea, and you will give it a try, if not this season (Might be too late), next year for sure. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen. Also don’t forget to make some lilac syrup as you might want to have for my upcoming recipes!
Cheers!
Blueberry Lilac Panna Cotta
Course: Dessert3-4
servings10
minutes15
minutes3-4
hoursBlueberry Lilac Panna Cotta is a luscious, creamy, and decadent dessert that combines the refreshing flavour of blueberries and delicate floral flavour.
Ingredients
- Blueberry Cream Cheese Layer:
1 cup cream cheese
1/4 cup sour cream 18% (or more cream cheese)
2/3 cup cream 18 %, divided
~ 1/2 to 2/3 cup fresh blueberries
1/4 tsp. blueberry baking emulsion (optional)
1 pouch gelatin (Knox) – See notes
- Lilac Layer:
1 and 1/2 lilac syrup (Or use 1 cup of the syrup and 1/2 cup water for less sweet version)
1/2 cup water
1 pouch gelatin (Knox)
about 1 tbsp. of lemon juice (optional)
fresh blueberries (optional)
Directions
- Blueberry Cream Cheese Layer:
- Using a blender, puree the cream cheese, sour cream, blueberries, and baking emulsion (if using), until smooth.
- In a small bowl, place the 1/3 cup of the 18% cream and sprinkle the gelatin. Using a whisk, combine and let it bloom for few minutes. Check the instructions on the package.
- Bring the remaining cream to a boil then pour into the gelatin mixture and mix well to combine.
- Stir in this mixture in the blueberry-cream cheese base. Mix well until combined. Roughly divide and pour this mixture in 3-4 serving jars or glasses. Refrigerate until set for at least 1 hour.
- Lilac Layer:
- Place the lilac syrup (or can dilute substitute some water for the syrup for a less sweet version). and sprinkle the gelatin. Using a whisk, combine and let it bloom for few minutes. Check the instructions on the package. Optionally, you can add some lemon juice.
- Bring the 1/2 cup of water to a boil then pour into the gelatin mixture and mix well to combine. If you want a foamy third layer, vigorously mix the mixture with a whisk, until foamy, for about one minute. If you don’t want it, simply gently combine.
- Roughly divide and pour this mixture in the jars or glasses over the set blueberry-cream cheese layer. If desired, drop few blueberries. Refrigerate until set for at least 2 hours.
Notes
- Check the info on your gelatin’s package. 1 pouch of gelatin I used, is enough to set about 2 cups of liquid.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Gorgeous and delicious.
http://www.rsrue.blogspot.com
Thank you!
What a beautiful, layered dessert. I had no idea lilac flowers were edible! Way back in the days of dinosaurs, there was a dessert called Moog (or maybe that’s what my family called it!), a mixture of ice cream or whipped cream and gelatin which had a similar texture to the first layer in your photos. It was very popular.
Thank you Eva!
Wow that’s the prettiest pannacotta I had ever seen in my life, I always see panacottas as boring jellies served on a glass but this one definitely is not one of them, add to that the unique flavour, this certainly is the best.
Thank you Raymund!
I adore panna cotta, but have only had chocolate and vanilla. This is such a beautiful and delicious version, Ben! And I love that you served it in a coupe glass – show stopper!
Thank you Marissa!
That is so gorgeous Ben! Love all the layering and flavors going on.
Thank you Kim!
I have to say that this looks like it would be my favorite of all the recipes from your lilac period. I love everything about it, including the beauty of the layers – especially the foamy top one. And blueberries with sweetened cream cheese, that simply is heaven.
Thank you Jeff!
You know, I’ve never really tackled making panna cotta at home. However, now I’m thinking I need to try it out sometime – this version is stunning, Ben! I love the colors and the visual appeal of the layers here. Perfect summer dessert! (And well done altering the recipe when it didn’t turn out as expected!)
David @ Spiced recently posted…Homemade Southern Banana Pudding
Thank you David!
How much did the pouch of gelatine weigh and is it crystals? I want to make a panna cotta with gelatine powder but every recipe I have tried has failed.
Hi Tandy!
One envelope of gelatin I used (Knox) was 7 grams (a bit less than 2 teaspoons.) This gelatin was enough to set 2 cups of liquid, so just check your package info and adjust if necessary. As you can see, each of the layers yields 2 cups of liquid.
As for its type, the name / classifications here in North America might vary. It is usually called “unflavored gelatin”, and I think it’s more like fine crystals rather than powder.
What a lovely and elegant dessert Ben!! I have to admit that I cannot keep lilacs in the house, they make me sneeze like crazy (haha) but they would be so fragrant and wonderful! I feel like I”d love serving this at a garden party!
Thank you Katherine!
This is so gorgeous, Ben! And that panna cotta is so creamy! Delicious!
Thank you Michelle!
Ben | Havocinthekitchen recently posted…Blackberry Lilac Goat Cheese
Panna cotta is one of my favourite summer desserts. You have definitely kicked this Italian classic up to a notch with the lilac layer! Beautiful presentation as always, Ben.
angiesrecipes recently posted…Lamb’s Lettuce with Sesame Crusted Feta
Thank you Angie!
Ben | Havocinthekitchen recently posted…Blackberry Lilac Goat Cheese
Panna cotta is such a beautiful dessert, but the violet color of yours makes for one of the prettiest I’ve seen. Just gorgeous, Ben!
Thank you Liz!
Ben | Havocinthekitchen recently posted…Blackberry Lilac Goat Cheese