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Lemon-Buttermilk Panna Cotta w/ Blueberr

Source of Recipe

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Lemon-Buttermilk Panna Cotta w/ Blueberry Sauce

Billy Strynkowski, Cooking Light - September 2004
Reviews rate this recipe 4 of 5 stars.
8 servings (serving size: 1 panna cotta and about 1/4 cup sauce)

This is a great make-ahead dessert. The creamy texture of the panna cotta is a nice match for summer fruit. Running a knife around the edge of each prepared custard makes it easier to remove to a plate.

Ingredients:
Panna cotta:
Cooking spray
1 1/2 tablespoons unflavored gelatin
1 cup whole milk
1/2 cup plus 2 tablespoons sugar
3 cups low-fat buttermilk
1 teaspoon grated lemon rind

Sauce:
1/2 cup apple juice
1/4 cup sugar
1 tablespoon fresh lemon juice
2 cups blueberries
Mint sprigs (optional)

Preparation:
To prepare panna cotta, coat 8 (6-ounce) custard cups with cooking spray. Sprinkle gelatin over whole milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium; add 1/2 cup plus 2 tablespoons sugar, stirring with a whisk until sugar dissolves. Remove from heat. Add buttermilk and rind, stirring well. Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.

To prepare sauce, combine the apple juice, 1/4 cup sugar, and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves. Reduce heat to medium; stir in blueberries. Cook 8 minutes or until blueberries are warm and begin to pop. Cool sauce to room temperature.

Place a dessert plate, upside down, on top of each custard cup; invert panna cotta onto plates. Serve with sauce. Garnish with mint sprigs, if desired.

One serving equals: Calories 173 (Calories from fat 10 %); Fat 2 g (Satfat 1.2 g); Protein 5.4 g; Carbohydrate 34.8 g; Fiber 1 g; Cholesterol 8 mg; Sodium 117 mg