Simple Blueberry Crumble Panna Cotta Verrine

Though I know all my good friends and family in the north are preparing for the leaves to change and the weather to cool down, I am in the lovely state of Florida where berries are still plump and juicy (and still reasonably priced). So, my apologies for rubbing it in your soon to be frosty noses but here is a simple and fun dessert that you should make while these berries are still around. If you fancy this dessert out of season, it works really great with frozen blueberries and the color from the seasonally picked-then frozen berries is remarkably deep violet.

Blueberry Crumble Panna Cotta Verrine

Yield: 16, 4oz. Portions

Tools: 2 medium sauce pots, cookie sheet, 4 oz. glasses or clear plastic cups, whisk, rubber scraper

1 pint	302 g	Fresh or Frozen blueberries, strained
½ cup	130g	Water or juice from defrosting blueberries
1/3 cup	84 g	Granulated sugar
2 Tbsp.	21 g	Cornstarch
Pinch	Pinch	Nutmeg
½ lemon or 1 ½ tsp.	10 g	Lemon juice
3 cups	680 g	Heavy cream
1 ea	1 ea	Vanilla bean, split and scraped
¼ cup + 2 Tbsp.	75 g	Granulated sugar
1 Tbsp.	7.5 g	Powdered gelatin, bloomed
¼ cup	60 g	Cool water
1 cup	144 g	Cinnamon Streusel Topping (recipe follows)
¼ cup	75 g	Fresh blueberries for garnish
16 sprigs	16 sprigs	Fresh mint for garnish

Method of Preparation:

1. Line a cookie sheet (half sheet pan) with plastic wrap.
2. Place ¾ of the water or juice in a heavy-bottomed pot with sugar and nutmeg and bring to a boil. 
3. Make a slurry by whisking the cornstarch and remaining water or juice.
4. When the sugar/water mixture begins to boil, slowly add the slurry, whisking constantly. Return to a boil.
5. Cook until the mixture is thickened and translucent, approximately two minutes.
6. Remove from heat and fold in the berries along with the lemon juice.
7. Spread mixture thin on plastic-lined sheet pan and cover lightly with a layer of plastic wrap to prevent a skin from forming. Once cooled disperse into serving cups, about ¾ inch high.
8. In a separate pot, heat cream, vanilla bean, and second amount of sugar until dissolved.
9. Bloom gelatin in 60 grams of water, place in hot cream mixture and whisk until dissolved. Pour into portion cups with blueberry filling and fill up cups leaving ½ inch headspace.
10. Refrigerate until set. Garnish with Cinnamon Streusel Topping, fresh blueberries and mint.

Note* Any item thickened with cornstarch or flour should be covered with plastic when cooling because they tend to form a skin.

Cinnamon Streusel Topping

Yield: 16, 4oz. Portions

Tools: Hand mixer or stand mixer with a paddle attachment, rubber scraper, cookie sheet

4 Tbsp.	56 g	Unsalted Butter, Cold, Cubed
2 Tbsp.	28 g	Brown Sugar
1 Tsp.	2 g	Ground Cinnamon
1 Tsp.	2 g	Salt
½ cup	56 g	All Purpose Flour

Method of Preparation:

1. Preheat oven to 350ºF.  Line sheet pan with parchment, set aside.
2. In a stationary mixer fitted with a paddle, combine butter and brown sugar until crumbly on medium-low speed.  
3. Add cinnamon, salt and flour, mix until combined and still crumbly.
4. Crumble onto parchment-lined sheet pan, bake at 400ºF for 10 minutes or until crispy crunchy. Set aside to cool.
5. Break apart into crumble.