Panna cotta made from spruce tips tastes a bit like honey dew melon. This makes a little over 4 cups of panna cotta, or 8 ½ cup ramekins. For tasting menus I often use 3oz jelly jars.
Stewed berriesor similar, such as blueberries or your favorite in season fruit--your choice
½ cupsugar
Instructions
Soak the gelatin in ice water. Meanwhile, heat the cream, sugar and salt.
Whisk in the gelatin until dissolved, then cool the pot in a sink or bowl full of cold water until room temperature.
Pour the mixture into a blender with the spruce tips, then blend, working up the settings to high, for about 30 seconds or until well blended and light green.
Strain the mixture through a fine strainer, then whisk in the lime juice. The lime will thicken the cream--this is natural. Pour into your prepared molds, and chill at least few hours before serving. If you store them for longer than a day, cover the dishes with clingfilm to prevent them from forming a skin.
Notes
Using Powdered Gelatin
To be clear, I don't ever use powdered gelatin from the store, but I know a lot of people do. The conversion rate for basic gelatin to leaf gelatin *should* be as follows: 1 leaf=1 teaspoon powdered gelatin. So, to convert this to powder, you would theoretically use 3.5 teaspoons. You're on your own. If you like panna cotta, again, I highly recommend investing in some gelatin sheets--you will taste the difference and subtle, non-rubbery texture.