Blueberry Panna Cotta on Parade

As for the sugared blueberries, I think they’re at their best if you chill the berries and sugar them at the last minute.  Normally, I wouldn’t recommend putting blueberries, or any other berries, in the refrigerator — the cold dulls their flavor and firms their texture — but for this garnish, the chill on the berries holds the sugar and, for an instant, i.e., the time it takes for you to get from the kitchen to the table, the berries sparkle.

I hope you’ll enjoy the recipe.  And, since I know you’re bound to play around with it, I hope you’ll let me know what you do.

Dorie Greenspan

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