Blueberry buttermilk panna cotta

Using Greek yogurt instead of cream in this recipe replicates the smooth richness of a traditional panna cotta without being too heavy.

SERVES 4

PREPARATION TIME

20 minutes, plus setting

COOKING TIME

about 5 minutes

200g blueberries, plus extra to serve 100g caster sugar

Juice of 1 lemon

5g sheet leaf gelatine

Sunflower oil, for greasing

75ml skimmed milk

284ml carton buttermilk

150ml low-fat Greek yogurt

1tsp vanilla bean paste

1 In a small pan, gently heat the blueberries, caster sugar and lemon juice, stirring until the sugar dissolves. Increase the heat and simmer for a few minutes until the berries begin to burst and the mixture thickens slightly.

2 Soak the gelatine in a small bowl of cold water for 5min until soft. Lightly grease 4 x 175ml dariole moulds with oil.

3 Spoon out 2tbsp of berries and reserve for later. Tip the rest of the blueberries and syrup into a blender and blitz until smooth. Pass through a fine sieve into a bowl, then divide mixture equally between 2 bowls, about 125ml in each. Add the reserved blueberries to one bowl and set aside – this is for the coulis.

4 Warm the milk in a small pan until just steaming. Remove the gelatine from water, squeezing out any excess, and stir into the milk until dissolved. Allow to cool for a few min.

5 In a bowl, briefly whisk together the buttermilk, yogurt and vanilla bean paste until smooth. Stir in the cooled blueberry coulis, followed by the milk and gelatine mixture. Divide among the moulds and chill for 3hr, until set.

6 To serve, briefly dip the bases of the panna cottas in warm water to loosen from the moulds, then turn out on to plates. Spoon the reserved blueberry sauce over the top of each panna cotta.