Lemon-Buttermilk Panna Cotta with Blueberry Sauce

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Lemon-Buttermilk Panna Cotta with Blueberry SauceRecipe
Randy Mayor; Melanie J. Clarke
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.
8 servings (serving size: 1 panna cotta and about 1/4 cup sauce)


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


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.

Created date

August 2004

Nutritional Information

Calories 173
Caloriesfromfat 10 %
Fat 2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 5.4 g
Carbohydrate 34.8 g
Fiber 1 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 117 mg
Calcium 148 mg