sheets platinum-grade leaf gelatine, we used Dr. Oetker
Sunflower oil, to grease
75ml
skimmed milk
300ml
buttermilk
150ml
low-fat Greek style yogurt
1tsp.
vanilla bean paste
Directions
Step 1In a small pan, gently heat the blueberries, caster sugar and lemon juice, stirring until the sugar dissolves. Turn up heat and simmer for a few min, until the berries are beginning to burst and the liquid has thickened slightly. Set aside.
Step 2Soak gelatine in a small bowl of cold water for 5min, until soft. Lightly grease 4 x 175ml dariole moulds with oil.
Step 3Spoon out 2tbsp of the cooked berries and reserve. Empty remaining cooked berries into blender and whizz until smooth. Pass through a fine sieve into a bowl, then divide equally between 2 bowls (each should have about 125ml purée). Add reserved berries to one bowl and set aside - this will be the sauce.
Step 4Warm milk in a small pan until just steaming. Remove gelatine from the water (squeeze out excess water) and stir into the milk to dissolve. Cool for a few min.
Step 5In a bowl, briefly whisk together buttermilk, yogurt and vanilla, until smooth. Stir in the cooled blueberry purée, followed by the milk and gelatine mixture. Divide between moulds and chill for at least 3hr, or until set.
Step 6To serve, unmould the panna cottas by dipping the bases briefly in warm water to loosen, then turning out on to plates. Spoon over reserved blueberry sauce and serve.
Get ahead
Make to end of step 5 up to 2 days ahead. Chill together with blueberry sauce. Complete recipe to serve.
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