Down to the last post of July 2019 and this is a simple recipe with all the delightful fresh flavor of blueberries and cream. This is so easy to make that you’ll love it. The buttermilk adds extra richness to the taste.
The recipe says to use heavy whipping cream, but I made it with the slightly less heavy cream and it works fine. I adjusted it from the original recipe to use sugar substitute and I used lemon juice, which is just a tad lower in carbs than the orange juice. Either works really well with it.
Buttermilk Panna Cotta with Blueberry Sauce
1 teaspoon Vanilla Extract
3/4 cups Heavy Whipping Cream
1/4 cup Sugar Substitute
1 teaspoons unflavored Gelatin
2 tablespoons Water
1 cup Buttermilk
For Blueberry Topping:
1/2 pint fresh Blueberries
2 tablespoons Orange Juice or Lemon Juice
1/4 cup granulated Sugar Substitute
Either put 8 4 oz. ramekins on a tray that will fit in your refrigerator or you make this in one bowl and scoop out servings.
Either use a double boiler or use a pot filled half-way with water that a 3-cup bowl will fit into snugly without the bottom touching the water. Bring water to a boil, then reduce to simmer. In the bowl, add vanilla, cream, and 1/2 cup sugar substitute. Whisk or stir vigorously to mix, then place bowl over simmering water. Stir or whisk until the cream mixture is just warm and sugar has dissolved, about 5 minutes. Remove from heat.
Sprinkle gelatin over water in a small recipe bowl ans gentle stir with a toothpick. Pour gelatin into cream mixture and stir or whisk to mix it in completely. Let sit until the mixture cools, around 20 minutes,
Add buttermilk to cream mixture and divide equally into ramekins or leave in the bowl to set. Cover with plastic wrap and refrigerate about six hours.
Make the Blueberry Sauce:
In a small pot, add the blueberries and cook for about five minutes to get them to release their juices. Add orange or lemon juice, and sugar substitute, and stir over reduced heat. Let simmer, stirring occasionally until liquid is reduced about fifty-percent. About 10 minutes.
Remove and let cool. It should get thicker as it cools. Place in a container and refrigerate until ready to serve panna cotta.
Run a knife around the edge of the ramekin to loosen the cream and slide into a servings dish. Or, if you used a bowl, dip out about 1/2 cup of creamy panna cotta into a serving dish. Spoon about 1 tablespoon of blueberry sauce over te top and serve.
Makes 8 servings.
