Panna cotta infused with lemongrass, kaffir lime leaves and blueberry compote

This classic Italian dessert recipe has a unique twist with Southeast Asian aromatics that are infused into the cream. This recipe is great for the hot summer months and when blueberries are in season.


1 tbsp gelatin

1tbsp water

3 cups of cream

1 cup of chopped lemongrass

1.5 cups kaffir lime leaves

1.5 tbsp. granulate sugar

1 tsp almond extract

For the blueberry compote

2 cups fresh blueberries

1.5 cups water

1 tsp cinnamon

1 tsp nutmeg

2 tbsp. granulated sugar

1 tbsp. cornstarch

1 tbsp. water

In a small bowl add the gelatin and water and set it aside. In a sauce pot add in the cream, lemongrass, and kaffir lime leaves. Infused the cream in low heat for about 20 minutes. Add in the almond extract, sugar and the gelatin. Stir with a rubber spatula until sugar and gelatin are dissolved. Strain the cream with a fine mesh strainer and pour it into ramekins. Place in the refrigerator for about 2 hours or until the panna cotta is set.

Cream infusing with lemongrass and kaffir lime leaves

For the blueberry compote:

In a sauce pot add in the blueberries, water, cinnamon, nutmeg and sugar. Bring it to a boil and turn the heat low and let it simmer. Combine cornstarch and water and make a slurry. Add into the blueberries until the sauce consistency thickens. Cool the compote in the refrigerator.

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