Step 1
In a small, heavy-bottomed saucepan, combine half of the blueberries (1 cup / 148 grams), the Redpath® Golden Yellow Sugar, orange zest, and salt. Place over medium heat and bring to a simmer. Simmer and stir every so often until blueberries begin to burst and become jammy; 15 minutes.
Step 2
Add in the remaining blueberries and orange juice and simmer for 5 to 8 minutes. Remove from heat. Cool to room temperature; 15 minutes. Place into the fridge to chill; 20 minutes or overnight.
Step 1
Place milk into a measuring cup or medium bowl. Sprinkle the gelatin evenly over the surface of the milk. Bloom for at least 5 minutes. Set aside.
Step 2
In a medium, heavy-bottomed saucepan, combine heavy cream and the Redpath® Granulated Sugar. Place over medium heat. Stir until sugar is dissolved and the cream just begins to simmer. Turn off heat and add in the gelatin mixture. Stir until the gelatin mixture is completely dissolved.
Step 3
Sprinkle in the loose-leaf Earl Grey tea (or add in the tea bags). Allow tea to steep; 20 minutes.
Step 4
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. Press down on the tea leaves or tea bags to extract all the liquid.
Step 5
Ensure mixture is at room temperature or cooler before portioning into cups or dessert dishes (see Chef’s Tips). Place in the fridge to set; at least 4 hours, preferably overnight.
Step 6
Spoon blueberry compote over panna cotta when ready to serve.
*If planning to unmould the panna cotta, lightly grease the insides of the cups or dishes being used with a film of neutral oil (e.g. canola, grapeseed) before filling. When ready to unmould, dip the cup into hot water for a few seconds and invert onto a plate. Repeat as necessary.
*If planning to serve the next day, cover panna cotta with a lid or plastic wrap after chilling for at least 2 hours so that the potential condensation doesn’t drip onto the finished product.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar for the compote. Note that the compote may be darker in colour and may have a more pronounced caramel flavour.
