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Sake panna cotta with a blueberry reduction

Recipes (by course) » Dessert » Sake panna cotta with a blueberry reduction
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Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.

Panna cotta, a sweetened cream thickened with gelatin, is a dessert of Italian origin. The result is a silky custard-like dessert that pairs well with fruit compotes. The cream will often have other flavours added to it. To give this panna cotta a character all of its own, we reached around to the other side of the world for some Japanese magic – nigori sake.

Nigori sake is unfiltered. It contains rice solids that have not been fermented. Nigori sake is milky white; nigori literally meaning “cloudy”. These creamy rice solids, together with sake’s astringent and savoury/umami flavour, are what makes nigori sake such a perfect ingredient for a panna cotta. 

To learn more about nigori sake, Serious Eats has a very informative nigori sake article. Another delectabilia recipe well suited to nigori sake is this mussel dish.

The final ingredient that gives this panna cotta a particularly unique flavour is the creme fraiche (or sour cream). While adding to the creaminess, the creme fraiche also imparts a tanginess to balance the richness of the cream. 

Blueberry reductions are something so very delectable. They work wonderfully in a dessert, like this gin and tonic ice cream with blueberry reduction. Also, they are just as good as a sweet/tart component to complement a savoury dish, like this pork belly with blueberry reduction. Blueberries are a favourite on delectabilia. 

sake-panna-cotta-blueberry-reduction

Sake panna cotta with a blueberry reduction

Servings: 6 people
Author: Steve Paris
Creamy and complex, this nigori sake infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
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Ingredients

Panna cotta

  • 500 ml whipping cream heavy cream
  • 200 ml nigori sake or any good sake if you cannot get a nigori style sake
  • 200 mg creme fraiche or sour cream
  • 4 gelatin leaves or 7 g powdered gelatin
  • 1/2 cup sugar
  • pinch salt

Blueberry reduction

  • 250 g blueberries
  • 3 Tbsp sake or soju
  • 1 Tbsp liquid honey or maple syrup, or sugar

Instructions

Panna cotta

  • To a medium saucepan, add the sake and gelatin sheets or powder. Allow to sit for 10 minutes as the gelatin rehydrates.
  • Add the sugar to the sake and place over a low heat. Stir until the sugar and gelatin have dissolved.
  • Increase the heat to medium to bring the sake to a simmer. Simmer for 5 minutes to evaporate off most of the alcohol. Do not boil.
  • Add the cream and pinch of salt and bring back to a simmer. Simmer for another couple of minutes. Again, do not boil.
  • Remove from heat and allow to cool for 10 minutes.
  • Add the cream fraiche and the cream mixture to a large bowl and whisk until the creme fraiche is integrated.
  • Divide the mixture into appropriate glasses or ramekins. Fill them about half full. Top with some plastic wrap to avoid fridge smells.
  • Once cool enough, place them in the refrigerator and refrigerate until set, 4-6 hours. Best do the day before and refrigerate overnight.

Blueberry reduction

  • Wash the blueberries.
  • In a pan over a low heat, reduce the blueberries together with the sake/soju and honey/sugar until they are just starting to break down. About 15 minutes.
  • Allow to cool. They will thicken a little as they cool.

Assembly

  • Top each glass or ramekin of panna cotta with a couple of Tbsp of blueberry reduction and serve.
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delectabilia – Latin – the neutral plural nominative form of dēlectābĭlis
1 enjoyable, delectable, delightful
2 (taste) delicious

“See, I’m a believer that people are born with a sense of cooking. It’s something within them that really gives them the ability to create and to understand flavors.”

— Roy Yamaguchi

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It’s all about the food.
But you can learn a little more about me and my inspiration to create these dishes here…

“See, I’m a believer that people are born with a sense of cooking. It’s something within them that really gives them the ability to create and to understand flavors.”

— Roy Yamaguchi
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