Panna Cotta with Blueberries

This classic Italian dessert has multiple variations—you can make it with cream, milk, yogurt, or buttermilk, or a mixture of these four.

Serves: 6Hands-on: 20 minutesTotal: 6 hours 35 minutesDifficulty: Easy

Serves: 6


  • 2 tsp. water
  • 2 tsp. unflavored gelatin
  • 1 cup whipping cream
  • 1⅓ cup sugar, divided
  • 2 cups low-fat buttermilk
  • 1 tsp. vanilla extract
  • 1 cup blueberries
  • 1 Tbsp. lemon juice


  • Mix the water and gelatin together and let rest until gelatin “blooms,” about 5 minutes.
  • Stir the cream and ⅓ cup sugar in a saucepan over moderate heat until sugar dissolves. Do not boil. Whisk in the gelatin and water; cool to room temperature. Whisk in buttermilk and vanilla.
  • Prepare 6 custard cups (6 oz.) with nonstick spray. Divide the custard between the cups. Refrigerate for 6 hours.
  • In a small saucepan, combine blueberries, remaining 1 cup sugar, and lemon juice over medium heat. Simmer for 10 minutes. Let cool.
  • Run a sharp knife around the edge of each cup. Invert the cups on chilled plates. Serve with blueberry sauce.