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
- 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.