A balanced diet is one of these in each hand: Blueberry and buttermilk panna cotta
How to Make Blueberry and buttermilk panna cotta
Preparation time:
overnight
Cooking time:
10 to 30 mins
Serves:
Makes 5
Ingredients
For the panna cotta
- 300ml/10fl oz double cream
- 70g/2½oz caster sugar
- 1 tsp vanilla extract
- 2½ sheets gelatine
- 300ml/10fl oz buttermilk
- 90g/3¼oz blueberries
For the blueberry sauce
- 100g/3½oz caster sugar
- 1 star anise
- 100g/3½oz blueberries
Method
-
Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.
-
Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.
-
Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.
-
Place in the fridge to set – this will take at least four hours, or leave overnight.
-
For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.
-
Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.
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To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.
