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.
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)
How to Make It
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.
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Considering regular panna cotta is made with heavy cream, this recipe was fabulous and so much healthier! I made the recipe exactly as written. By the way, 1 1/2 T gelatin = 2 packs. I just put all of it in one bowl and we scooped it out and topped with sauce. Individual containers would be nice for guests. The blueberry sauce would be great for other things like ice cream, pancakes and waffles, plain yogurt, etc. Will def make this again and try other CL panna cotta recipes.
I'd been meaning to try this recipe since I cut it out of the magazine years ago, so my husband made it for me for mothers day. Yum! Added a little extra lemon, I like things bright. Can't wait to have it again, maybe next time for company. It's beautiful, easy and excellent.
In response to Delia - panna cotta *is* milky jello. Not sure what you expected from a recipe that calls for milk, sugar, and gelatin, but not liking panna cotta isn't a reason to rate a panna cotta recipe poorly. This is a solid recipe.
Beautiful, simple summer dessert. Easy, too. Came out perfectly. It got rave reviews at my last dinner party. I found that I got 8 servings by using 4 oz ramekins, not 6 oz. Also, 1 1/2 tablespoons of gelatine is 2 envelopes of Knox unflavored gelatine.
Only two starts because I followed the recipe, but it came out too loose. However, I will try it again with more gelatin, because the flavor was delicious. I added fresh blueberries to the blueberry sauce. It has lots of potential, but it didn't work out when I made it. Fortunately my guests were forgiving and we all enjoyed the taste.
Very good flavor. I was looking for a LIGHT panna cotta and this was it. I will try it again and cut down on the amount of gelatin. It was a little too firm. I'll also try it with Blueberry Kefir in place of the buttermilk. The Blueberry sauce superb. I did add a dollop of my own seedless blackberry preserves. Mmmm.
Such a shame and such a waste of ingredients! I lloovvee panna cotta and this is not panna cotta - this is jello-fied milk. If you're looking for a jello type desert - one you can actually cut into cubes - then this is the dessert for you. If you're looking for a tender, light, smooth, custardy dessert, keep looking. (However, the blueberry sauce was AWESOME!!) I actually sent some home with the dinner guests.)