Lemon Buttermilk Panna Cotta with Blueberry Sauce
Indulge in the creamy, tangy elegance of Lemon Buttermilk Panna Cotta with Blueberry Sauce, a show-stopping yet surprisingly simple dessert perfect for any occasion. This luxurious treat combines the velvety richness of heavy cream and buttermilk with the bright citrusy kick of lemon zest, delivering a refreshing balance of flavors. Topped with a vibrant, homemade blueberry sauce bursting with juicy fruit and a touch of lemon, each spoonful is a harmonious blend of sweet and tart. With just 15 minutes of prep time and no baking required, this panna cotta is an effortless way to impress your guests. Serve it chilled in individual ramekins or glasses, garnished with fresh blueberries or a lemon twist, for a stunning dessert that’s sure to wow. Perfect for spring gatherings, dinner parties, or when you’re craving a light yet indulgent treat!
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Recipe Information
Ingredients
- 1 packet (2.5 teaspoons) Unflavored gelatin powder
- 3 tablespoons Cold water
- 2 cups Heavy cream
- 0.5 cup Granulated sugar
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 2 cups Fresh blueberries
- 0.25 cup Granulated sugar (for blueberry sauce)
- 1 tablespoon Lemon juice
- 2 tablespoons Water (for blueberry sauce)
Instructions
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes until it softens.
In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Stir in the vanilla extract and buttermilk. Mix well to combine.
Pour the mixture evenly into 6 small ramekins or serving glasses. Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours or overnight until set.
While the panna cotta is chilling, prepare the blueberry sauce. In a small saucepan, combine the blueberries, sugar, lemon juice, and water over medium heat.
Cook, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly, about 5-7 minutes.
Remove the sauce from heat and let it cool to room temperature. Once cooled, transfer to a container and refrigerate until ready to serve.
To serve, remove the panna cotta from the refrigerator, top with a generous spoonful of blueberry sauce, and garnish with fresh lemon zest or a few extra blueberries if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 33.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
