Buttermilk Panna Cotta With Blackberry Sauce

This luscious, creamy dessert features antioxidant-rich blackberries.

In cup, evenly sprinkle gelatin over ¼ cup water.
Let stand 2 minutes to allow gelatin to absorb liquid and soften.
In 3-quart saucepan, heat ½ cup buttermilk and ½ cup sugar over medium heat 2 to 3 minutes or until sugar dissolves, stirring occasionally.
Reduce heat to low; whisk in gelatin.
Cook 1 to 2 minutes or until gelatin dissolves, stirring to assist.
Remove saucepan from heat; stir in remaining 2¼ cups buttermilk.
Pour buttermilk mixture into eight 4-ounce ramekins or 6-ounce custard cups.
Place ramekins in jelly-roll pan for easier handling.
Cover pan with plastic wrap and refrigerate panna cotta at least 4 hours or overnight, until well chilled and set.
Set aside ⅓ cup blackberries for garnish.
In blender, puree remaining blackberries with lemon juice and remaining 2 tablespoons water and 4 teaspoons sugar.
Pour puree through sieve set over small bowl, stirring to press out fruit sauce; discard seeds.
Cover and refrigerate sauce if not serving right away.
To unmold panna cottas, run tip of small knife around edge of ramekins.
With hand, sharply tap side of each ramekin to break seal; invert onto dessert plates.
Spoon sauce around each panna cotta.
Garnish with reserved berries.

Calories: 115 kcal

Recipe Category Dessert / Fruit