Lemon-Buttermilk Panna Cotta With Blueberry Sauce

Ingredients

Panna cotta

• cooking spray
• 1 1/2 tablespoons unflavored gelatin
• 1 cup low-fat milk or milk
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 3 cups low-fat buttermilk
• 1 teaspoon finely grated lemon zest

Sauce

• 1/2 cup apple juice
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon zest
• 2 cups blueberries, fresh or frozen

Directions

1. 1

   To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.

2. 2

   Sprinkle gelatin over 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.

3. 3

   Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.

4. 4

   Add buttermilk and zest, stirring well.

5. 5

   Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.

6. 6

   To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.

7. 7

   Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.

8. 8

   To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.