Classic Curvée and British Blueberries

The blueberry season has begun at our sister company, Wye Valley Produce, and we are reaping the rewards here at Castle Brook.

Grown in the rich Herefordshire soil at our family farm, just a few fields over from our vines, we believe these blueberries pair perfectly with our Classic Cuvée.

For the less active cooks amongst us, a handful fresh from the punnet is good enough but we think the best way to serve them is piled high on a creamy panna cotta. The perfect pud for an English summer’s eve.
Take a look at the recipe below and let us know what you think! And don’t forget to add our award winning Classic Cuvée to your shopping list – available here.


INGREDIENTSFor the Panna Cotta

320ml double cream
75g golden caster sugar
1.5 tsp. high quality vanilla extract
2.5 sheets of gelatine, soaked in cold water
320ml buttermilk
110g blueberries

For the Blueberry Sauce

120g jam sugar
120g blueberries
2tsp lemon juice


  1. Put the cream, sugar, and vanilla in a heavy bottomed pan and place over a low hear. Take off when the sugar has dissolved and the cream is just coming to the boil
  2. Add the gelatine (removing excess water) and stir until it has dissolved
  3. Add the buttermilk slowly, stirring thoroughly
  4. Evenly divide the blueberries into six glass ramekins and then pour in the cream mixture. Once cooled slightly, put them in the fridge to set. This will take about five hours but you can leave them overnight
  5. Lastly, make the blueberry topping. Start by dissolving the sugar in around 50ml water over a medium heat. When the sugar has dissolved, boil gently until it turns to thickened syrup and has just begun to change colour. Add the blueberries and lemon juice, and move to gentle heat. When the blueberries have begun to soften, remove and cool
  6. Carefully spoon the blueberries into the ramekins and serve. Add a sliver of lemon rind, or some grated zest, to finish

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If you’d like to know more about Wye Valley Produce, head over to our website here. :

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