Buttermilk Panna Cotta with Blueberry-Vanilla Sauce

By miss5elements

Panna cotta means "cooked cream" & is usually made w/you guessed it - heavy cream. We substituted low-fat buttermilk & evaporated fat-free milk to retain the creamy texture while eliminating most of the fat.

Ingredients

• 1.25 c low-fat buttermilk, divided
• 1 can (12oz) evaporated fat-free milk
• 1 vanilla bean, split kengthwise
• 1/3 c superfine sugar
• Sauce
• 1.5 c blueberries
• 1.5 c superfine sugar
• 3/4 t vanilla extract

Preparation

Step 1

1. Coat six (4oz) ramekins w/cooking pray.
2. In a med saucepan over med heat, cook 1c buttermilk, evaporated milk & the vanilla bean until small bubbles form around the edge of the pan.
3. Remove from heat, cover, & let stand 30 minutes.
4. Scrape seeds from vanilla bean into the milk; discard pod.
5. Stir in sugar.
6. In a small saucepan, sprinkle the gelatin over the remaining 1/4c buttermilk.
7. Let stand 5 minutes.
8. Over low heat, cook 3 min, stirring to dissolve gelatin.
9. Whisk into milk mixture.
10. Pour into prepared cups; cover & chill several hrs or overnight.
11. Meanwhile, puree blueberries, sugar & 1T H2O.
12. Strain & discard solids.
13. Stir in vanilla extract.
14. Unmold panna cottas & serve w/sauce.