Ingredients for Lemon Buttermilk Panna Cotta With Blueberry Sauce
- Cooking spray
- Unflavored Gelatin
- Low Fat Milk
- 1/4 cup granulated sugar
- Low Fat Buttermilk
- Lemon Zest
- 1/2 cup apple juice
- Fresh Lemon Juice
- 1 cup fresh blueberries
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How to Make Lemon Buttermilk Panna Cotta With Blueberry Sauce
- Coat 8 custard cups or ramekins with cooking spray.
- In a small saucepan, sprinkle 2 teaspoons of unflavored gelatin over 1 cup of whole milk. Let stand for 10 minutes to bloom.
- Cook the milk mixture over medium-low heat for 10 minutes, or until the gelatin dissolves completely, stirring constantly with a whisk.
- Increase the heat to medium. Add 1/4 cup of granulated sugar and stir with a whisk until the sugar dissolves.
- Remove from heat. Stir in 1/2 cup buttermilk and the zest of 1 lemon.
- Divide the mixture evenly among the prepared custard cups.
- Cover and chill for at least 5 hours, or preferably overnight.
- To prepare the blueberry sauce, combine 1/2 cup apple juice, 1/4 cup granulated sugar, the zest of 1/2 lemon, and 2 tablespoons lemon juice in a small saucepan.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce heat to medium and stir in 1 cup fresh blueberries.
- Cook until the blueberries are warm and begin to burst, about 3-5 minutes.
- Remove from heat and let the sauce cool to room temperature.
- To serve, run a knife or spatula around the edge of the ramekins to loosen the panna cotta.
- Invert onto dessert plates and spoon 1/4 cup of the cooled blueberry sauce over each panna cotta.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
132g
Fat
3g
Carbs
11g
