Linden Panna Cotta
We’re going to engage in some harmless delusion right now. This is a recipe for linden panna cotta with blueberry preserve. It’s something I’ve made back in 2021, during those two ephemeral weeks, when linden is in full bloom, and a late spring rain perfumes the entire air with a floral deliciousness. It’s immaculate. I made some linden flower syrup back then, and one of the ways I used it was in a panna cotta. That is what I wanted to replicate this year.
Few weeks ago, linden was in full bloom in Chicago — I was too exited riding my bike around, taking deep whiffs of the linden, and caught the flowers at the peak ripeness to make the syrup. I made myself a few drinks of the syrup — a few tablespoons, with a lemon squeeze, and sparkling water really hits different on a hot summer day — and left my beautiful foraged concoction on the counter. Last week the time for the panna cotta came, I invited some friends over for dessert, and as I was making the panna cotta, I took my linden syrup, and the jar burst rancid air — it was spoiled! By that time, linden had passed, and I would have to wait another year to make another batch of the syrup. I was heartbroken.
I salvaged the panna cotta by used some rose water instead of the linden syrup. And it was delicious! I still cooked, served, and ate! The crowd was pleased. But, a hole was left in my heart. So we’re going to be delusional this was a linden panna cotta, I’ll teach you how to make that gorg syrup, and how I would’ve made the panna cotta if the syrup was
Process
1. Make linden syrup
Mix 1 cup sugar and 1 cup water in a large saucepan, and set on medium high until sugar completely melts and syrup starts to slightly boil. Remove from fire and mix in 4 cups of linden flowers, making sure they are completely submerged into the syrup (Step 1 in images below). Leave overnight, and then sieve into a jar. Refrigerate!
2. Prepare molds
Spray 12 molds with neutral oil, or oil a paper towel with a neutral oil and wipe the inside of the molds. I did not use baker’s molds — small plastic cups will do just fine!
Ingredients
Makes 12 cups
For the linden syrup
4 cups linden flowers
1 cup sugar
For the panna cotta
12 panna cotta molds
Neutral oil
400ml milk
2 envelopes (28g) gelatin
100g sugar
salt
900ml heavy cream
For the blueberry preserve
500g blueberries
4 limes
50g (1/2 cup) sugar
3. Bloom gelatin
Pour 400ml milk and 150ml linden syrup in a large saucepan. Sprinkle 2 envelopes of gelatin on top and let sit for 5 minutes, until it becomes dry and wrinkly on the surface.
4. Melt & sieve
Set saucepan with milk and gelatin on low heat, and stir until the gelatin melts, about 2 minutes. Add 100g sugar and few pinches of salt, and mix them until they are melted as well. Sieve into a large bowl you can pour out of.
5. Add cream & pour into molds
Add 900ml heavy cream into the bowl, and mix well. Gently pour mixture into the 12 molds, making sure you spread the liquid as equally as possible. Refrigerate molds overnight.
6. Make blueberry preserve
In a medium saucepan, put 500g blueberries, 100g sugar, and squeeze 4 limes. Set on low heat for 20-30 minutes, stirring only occasionally, until the desired thickness is achieved. I like the blueberries to preserve their shape, but also get a consistent spreadable preserve. Put in a jar and refrigerate.
7. Serve
To unmold, place hot water in a bowl. Add the mold to the bowl, to cover the sides, but carefully not to overflow and mix water with the panna cotta. After 20 or so seconds, run a sharp knife around the sides of the mold, place a plate on top of the mold, and quickly turn it upside down, flipping such that the plate is on bottom and mold on top. Pat a few times until the panna cotta is released. Add a couple of teaspoons of the blueberry preserve, and enjoy!
