Randy Mayor; Melanie J. Clarke
Yield
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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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