Lemon-Buttermilk Panna Cotta with Blueberry Sauce
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.
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.
substance's Review
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.
Too much gelatin!
Panna cotta should be a soft custard consistency. This was more like rubber. Flavor is fine but the gelatin needs to be decreased to about 1 tablespoon.
girlchicago1's Review
The sauce is excellent. The panna cotta is too healthy tasting. It is more of a cool jellow dessert.
Smudge's Review
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.
gunnercade's Review
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.
GayleR's Review
I have made this several times. Good, easy, and different.
darmstrong7's Review
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.
eatingood's Review
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.)
foodieforpeace's Review
The rating is for the blueberry sauce. Used it to pair with a low fat lemon pie. Luscious, easy to make. Could be used to top pancakes, angel cake, whatever. Very berry!
bariolio's Review