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Lemon panna cotta with vodka blueberry syrup
Lemon panna cotta with vodka blueberry syrup
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Prep Time:
250 minutes
Cook Time:
15 minutes
Total Time:
265 minutes
Creamy, low-fat lemon panna cotta.
Ingredients:
  • 3 Gelatine Leaves
  • 150ml buttermilk
  • 40.00 gm caster sugar
  • 2 x 150g ctns Lemon Creme yoghurt
  • 1/2 tsp finely grated lemon rind
  • 40.00 ml citron vodka
  • 21.00 gm lemon juice
  • 125g fresh blueberries
Instructions:
  • Soak gelatine leaves in a bowl of cold water for 5 minutes until softened. Squeeze out excess liquid. Heat buttermilk and 1 tablespoon of caster sugar in a saucepan over low heat stirring for 2-3 minutes until sugar dissolves and mixture is warm (not boiling). Remove from heat and stir in dissolved gelatine. Transfer to a bowl and cool for 20 minutes, stirring occasionally.
  • Whisk 1 container of yogurt into the buttermilk mixture. Add the rest of the yogurt and lemon rind, gently combining. Divide the mixture among 4 greased 125ml (1/2 cup) metal dariole molds. Chill in the fridge for 4 hours until set.
  • In a small saucepan over low heat, combine vodka, lemon juice, and the remaining sugar. Stir and cook for 2 minutes until the sugar dissolves. Bring to a boil and simmer for 2 minutes. Add the blueberries and cook for 3-4 minutes until they release their juices and soften. Transfer to a bowl and let cool completely.
  • Invert panna cottas onto plates and drizzle with vodka blueberry syrup.

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