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‘Fruit Salad’ with Panna Cotta and Blueberry Leather

‘Fruit Salad’ with Panna Cotta and Blueberry Leather


This colourful dish takes a different angle on the conservative fruit salad.

  • Serves: 4 |
    4 servings
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  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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Panna cotta
2/5 C (100 ml) fresh cream
1 gelatine leaf, bloomed
100 g blueberry purée, sweetened
2/5 C (100 ml) crème fraîche
juice of 1 lemon

Blueberry leather
200 g blueberry purée
10 tsp (50 ml) stock syrup (half sugar, half water)

Hazelnut tuille
38 g granulated sugar
50 g glucose
50 g unsalted butter
100 g hazelnuts, chopped

Fruit salad’
4 blocks sweet melon, compressed in vacuum pack bags with stock syrup
3 strawberries, sliced
4 cherry guavas, halved
1 kiwi, sliced and then quartered
1 mango, sliced and then cubed

To finish
8 small basil leaves
good-quality olive oil, for drizzling

Panna cotta

Bring the cream to a boil, then add the gelatine and stir until dissolved. Add the rest of the panna cotta ingredients.

Check the flavour – if you need more sweetness, add sugar, and if you need more acidity, add more lemon juice. Pour

into cylindrical moulds and place in the refrigerator for later.

Blueberry leather

Mix the blueberry purée and stock syrup together and then spread the mixture thinly onto a Silpat® (silicone mat).

Leave to dry in a warm spot for a few hours (you can place it in an oven set to the lowest temperature with the door

slightly ajar). Once dried, and while still warm, cut into squares. Keep to one side in an airtight container.

Hazelnut tuille

Preheat the oven to 160 °C.

Bring the sugar, glucose and butter to the boil and then add the chopped hazelnuts. Roll out on a Silpat® and bake for

12–15 minutes, or until lightly browned. Remove from the oven and cut into squares while still hot. Place in an

airtight container and reserve for later.

To finish

Place all the fruit decoratively around the plate. Unmould the panna cotta and place at the top of the plate. Rest the

blueberry leather on the panna cotta, place a small square of tuille on the compressed melon, scatter a few basil leaves

around, drizzle with olive oil and serve immediately.