— 1 quart cream
— 1/4 cup sugar
— small pinch of salt
— 2 1/2 teaspoons of powdered gelatin
— fennel; fronds, flowers, or stem
— 2 cups fresh blueberries
Dissolve the gelatin according to package instructions.
Use a medium sauce pot to gently steep fennel and cream over low heat for 15 minutes.
Strain fennel from cream. Return the cream to the stove add sugar and salt, just until it dissolves.
Remove the cream mixture from the stove top and add the gelatin, stirring.
Use your vessels of choice, we use 4 oz. mason jars. Fill each one, leaving 1/2 inch space at the top.
In a small saucepan cook blueberries over medium heat with a tablespoon of water until the mixture becomes a thick sauce.
Olivia Pattison is the pastry chef for The Beach Plum Inn & Restaurant on Martha's Vineyard. The Beach Plum Inn & Restaurant, Menemsha MA • 508.645.9454 • beachplumrestaurant.com