Violet Panna Cotta With Blackberry Coulis Recipe

Method

1. Lightly grease 4 x 150ml moulds with vegetable oil.
2. Heat the cream, milk, vanilla, lemon zest, sugar and crushed violets in a medium saucepan until gently simmering, then remove from heat to infuse for 10 minutes. Then pass through a sieve and discard the lemon peel.
3. Meanwhile, soak the gelatin in cold water for 5 minutes. Squeeze the gelatin to remove excess water, and stir through the cream mixture until dissolved then divide between the moulds. Chill for at least 4 hours, until set with a slight wobble.
4. While the panna cottas are chilling, make the coulis. Heat the blackberries and sugar in a small saucepan and cook for 10 minutes until they break down and release their juices. Set aside to cool.
5. Once cool, blend in a liquidiser or food processor until smooth then pass through a sieve and discard the seeds. Keep refrigerated until ready to serve.
6. To serve, dip the base of the moulds in warm water to loosen the panna cotta then invert onto a serving plate or bowl. Serve with the coulis and a scatter of the crystallised violet petal pieces.