I'll have a blue Christmas

Alrighty then! This is the recipe for the dessert I tested this week. The combination of blueberries, chocolate and lavender is so satisfying. It is sweet, tart, floral, rich, smooth, crunchy...and more. I enjoyed it and hope you will too!

Blueberry Panna Cotta with Chocolate Sauce and Lavender Shortbread Cookies
Yields 4 Servings

Blueberry Panna Cotta:
1 14-oz can coconut milk
3 Tbsp agar flakes, ground
1 Tbsp kuzu dissolved in 2 Tbsp water
3/4 cup pureed blueberries, strained
¼ cup honey
1 Tbsp lemon juice
1 tsp vanilla
¼ tsp salt
½ cup fresh blueberries

1. In a small sauce pan, heat coconut milk and agar over low heat. With the lid ajar, cook until the agar is completely dissolved, whisking occasionally, about 25-30 minutes. Stir in kuzu and simmer for 3 minutes, or until it begins to thicken slightly.
2. Remove from heat. Whisk in blueberry puree, honey, lemon juice, vanilla and salt. Gently stir in blueberries.
3. Evenly divide mixture among four small ramekins. Chill in the refrigerator until set, about 2 hours.
4. Once set, run a knife around the sides of the ramekin. Dip the bottom into a bowl of hot water for 15 seconds to loosen before inverting to release. Place upside down on a bed of chocolate sauce (recipe follows) and serve alongside lavender shortbread cookies (recipe follows).

Chocolate Sauce:
½ cup heavy cream
1 Tbsp unsalted butter
4 oz organic semi-sweet chocolate, chopped

1. In a small saucepan, heat heavy cream until gently simmering. Remove from heat and add chopped chocolate and butter, whisking until smooth.

Lavender Shortbread Cookies:
1 Tbsp + 1 tsp lavender flowers
1 cup all-purpose flour
¼ cup + 2 Tbsp confectioner’s sugar
½ tsp vanilla
1/4 tsp salt
½ cup unsalted butter, at room temperature
½ tsp water, plus more if needed
3 Tbsp turbinado sugar, for rolling

1. In a food processor, combine flour and lavender, pulsing until the lavender is evenly distributed throughout the flour.
2. Add confectioner’s sugar, vanilla, salt, butter and water. Pulse until the mixture comes together, forming dough. If it appears too dry, add additional water in ½ tsp increments.
3. Remove dough to a piece of parchment paper on a clean work surface. Using the paper to assist, roll the dough into a log 1 to 1 ½ -inches wide. Sprinkle turbinado sugar on the parchment and roll the log over it, pressing gently to adhere. Roll the sugar-crusted dough in the parchment paper and transfer to the refrigerator to firm up for 30 minutes.
4. Heat oven to 375. Remove dough log from the refrigerator. Slice into ¼-inch rounds and place on a parchment –lined baking sheet.
5. Bake for 12 minutes, or until lightly golden brown. Transfer to a cooling rack to cool completely.


We tested our full Friday Night Dinner menu yesterday in class with much success. I am really looking forward to the actual dinner in July. If you come, be prepared to feast on some delicious French-inspired delicacies! I'm going to actually make two dinners this week (say "wha?"). Look forward to some tasty recipes!