Lemon-Buttermilk Panna Cotta with Blueberry Sauce

10 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 1 panna cotta and about 1/4 cup sauce)
By Billy Strynkowski and Billy Strynkowski
September 2004
RECIPE BY Cooking Light

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)

Nutritional Information

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

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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Ratings & Reviews

bariolio's Review

bariolio
June 02, 2010
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.

substance's Review

Smudge
May 13, 2009
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!

sensorydeb
May 06, 2016
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

gunnercade
January 28, 2013
The sauce is excellent. The panna cotta is too healthy tasting. It is more of a cool jellow dessert.

Smudge's Review

sarabranscum
August 19, 2012
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

substance
August 04, 2012
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

girlchicago1
January 07, 2012
I have made this several times. Good, easy, and different.

darmstrong7's Review

foodieforpeace
June 28, 2011
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

darmstrong7
May 09, 2011
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

GayleR
April 24, 2011
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!