David Levi’s Seaweed & Wild Blueberry Panna Cotta
Recipe by David Levi, Vinland Restaurant.
1000 gram Heavy Cream
25 Grams dry Atlantic Kombu
5 Grams Irish Moss (soaked in cold water)
55 Grams Maple Sugar
1 cup Frozen Fresh Wild Blueberries (thawed)
On the stove, bring the heavy cream and maple sugar to 200 degrees. Meanwhile roast the Kombu in the oven at 300 degrees F until is has a pleasant roasted aroma. When the heavy cream reaches 200 degrees F, add the Kombu and Irish Moss (without its water). Steep off of the heat for 20 minutes. Strain, pour into ramekins and chill until set. Serve each ramekin topped with one heaping TBS of Wild Blueberries.
Wild Blue is Good for You!