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. 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
Ingredients
2 cups cream (10%)
1 pkg gelatine
1/4 cup hot water
4 Tbsp sugar
1/4 cup spruce tips
Method
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.
May 22, 2015 at 9:59 pm
Wow looks so fresh and toothsome Hilda….
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May 23, 2015 at 2:21 am
That rhubarb mint sauce sounds lovely!
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May 23, 2015 at 5:46 am
Wow! Amazing!
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May 23, 2015 at 2:06 pm
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.
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May 23, 2015 at 4:16 pm
Yes, water and rhubarb are really not recommended. A little wine however …
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May 24, 2015 at 5:23 am
So cool. What a great sauce and yet another way to use those spruce tips. Amazing.
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May 25, 2015 at 11:11 am
Thanks Amanda.
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May 24, 2015 at 7:29 pm
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?! 🙂
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May 25, 2015 at 11:12 am
Thanks so much. Hope you get back to blogging soon.
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May 24, 2015 at 10:17 pm
Oh my, Hilda, this looks beyond delicious! 🙂
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May 25, 2015 at 2:09 am
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.
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May 25, 2015 at 11:10 am
Yes, I do love rhubarb. Do you have any in your garden? I do have some to spare if not.
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May 25, 2015 at 11:10 am
Thanks Lily.
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May 25, 2015 at 7:34 am
Such beautiful flavours there Hilda 😀
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May 25, 2015 at 11:15 am
Thanks. It is interesting how things that grow together so often go together.
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May 25, 2015 at 11:59 am
Well said 🙂
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May 26, 2015 at 5:25 am
You are one interesting woman, with all these interesting ingredients you find. I love panna cotta. Yum!
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May 26, 2015 at 6:59 pm
Thanks Fae. Panna cotta is so easy to make and eat – one of my favourites.
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May 29, 2015 at 7:12 pm
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!
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May 29, 2015 at 7:16 pm
Hi Ginger. It’s true, these are not new ideas at all, but seem to be all but lost.
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May 29, 2015 at 7:18 pm
Not as long as we have you!
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