Lemon-Buttermilk Panna Cotta With Blueberry Sauce - cooking recipe

Ingredients

Panna cotta
cooking spray
1 1/2 tablespoons unflavored gelatin
1 cup low-fat milk or 1 cup 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

Preparation

To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
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.
Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
Add buttermilk and zest, stirring well.
Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
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.
Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
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.