Lemon Scented Lavender Compressed Blueberries
(5)
With succulent blueberries and fragrant lavender both in season, I thought it would be the perfect time to try a recipe of infused blueberries with lavender and just a hint of lemon.
To do this, I gave them double treatment of compression and gentle cooking in the Anova sous vide machine. Compressing is the process of intensifying the flavors of the fruit by eliminating the air around it and compressing the ingredients added into the fruit. Sous vide adds an extra boost to the process by gently warming and releasing the essential oils in the lavender and lemon zest, while allowing the berry to retain its whole shape.
The process was super easy and the result was a delicate and lovely warm blueberry, slightly tangy and floral, like nature’s candy. They were delicious both warm and chilled; my kids and I both just loved them!
If you decide to give this recipe a try, be sure to use organic untreated lavender. Other interesting herbs to try with this technique might be lemon thyme or rosemary. These lavender compressed blueberries can be a fun and flavorful element to top wild salmon, waffles, cheesecake, angel food cake, or to be added to an antipasti spread with sharp cheeses. Or just have them on their own as a healthy snack.
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Ingredients for 4
1 1/2 cups blueberries
1 tablespoon mild honey
2 to 3 sprigs fresh untreated lavender
Finely grated zest of 1/2 lemon
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 150ºF (66ºC).
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Step 2
Combine all of the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 2 hours, or up to 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the blueberries from the bag and discard lavender. Serve warm or chilled.