Along the Grapevine

Spruce Tip Panna Cotta with Mint Rhubarb Sauce



The season for spruce tips is quickly drawing to a close, so I wanted to present one more recipe using this not-to-be-passed-up-on ingredient while there is still time.

I’m told there are slightly different flavours on different trees and that a common favourite is blue spruce. I have been sampling tips wherever I find them, and really can’t say my taste testing has helped me come up with a favourite, but you might want to sample some for yourself. The flavour should be citrussy, sweetish and with a light resin taste. ย This is the tree I picked from.


Something that pairs extremely well with the flavour of spruce is cream, which is why I decided to make a panna cotta. Less rich and certainly less work than ice cream, it makes for a light and refreshing dessert, especially when combined with fruit. Rhubarb happens to be the only fruit I have in the garden just now, so that and a little mint which goes with just about anything is what I used to embellish this dessert I am taking to Fiesta Friday #69.


Spruce Tip Panna Cotta with Mint Mint Rhubarb Sauce


2 cups cream (10%)

1 pkg gelatine

1/4 cup hot water

4 Tbsp sugar

1/4 cup spruce tips


Dissolve the gelatine in hot water. Heat to just before boiling 1/2 cup of cream and mix with the gelatine until it is completely dissolved. Add the sugar and stir to dissolve. Mix the rest of the cream and the spruce tips in a blender or food processor until the liquid becomes a smooth green with not tips visible. Strain through a sieve and mix with the gelatine mixture. Pour into 8 ramekins or other moulds and chill until set.

For the rhubarb sauce, sprinkle 4 Tbsp sugar over 1 cup of rhubarb. Allow to rest until the sugar dissolves. Heat the rhubarb until soft. Add 6 finely chopped fresh mint leaves and 2 Tbsp white wine. Bring to a gentle boil for 1 minute, cool, pour over the panna cotta and serve.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

23 thoughts on “Spruce Tip Panna Cotta with Mint Rhubarb Sauce

  1. Wow looks so fresh and toothsome Hilda….

    Liked by 1 person

  2. That rhubarb mint sauce sounds lovely!

    Liked by 1 person

  3. Spruce tips and cream, I had no idea! This looks so delicate and lovely and bursting with so much creativity due to your incredible foraging. And good treatment of the rhubarb! I’ve finally learned that to cook rhubarb I really don’t need to boil away…unless I want mush, that is.


  4. So cool. What a great sauce and yet another way to use those spruce tips. Amazing.


  5. O my! I realized I have not been able to blog for ages, but looking at what you have been cooking up in the meanwhile I am understanding for HOW LONG! How am I ever going to catch up with all those amazing recipes?! ๐Ÿ™‚


  6. Oh my, Hilda, this looks beyond delicious! ๐Ÿ™‚


  7. I’ve never made panna cotta Hilda – might have to give this a go. And do you just love rhubarb. One of the great gifts of the garden.


  8. Such beautiful flavours there Hilda ๐Ÿ˜€


  9. You are one interesting woman, with all these interesting ingredients you find. I love panna cotta. Yum!


  10. When I visited my Mum last weekend and went for a walk int the forest with her, she mentioned her mum boiling spruce tips down to a syrup, which they used as a poor-man’s honey after the war. She was so surprised when I told her about your recipe! It had never occurred to her that anybody would still use them. Thanks for sharing it with us!


  11. Pingback: Rhubarb Chutney | Along the Grapevine

  12. Pingback: roasted apricot and spruce tip cakes | ten.times.tea

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