Ingredients
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1 1/4 tsp unflavored gelatin powder (1/2 packet)
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2 tbsp water
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1 1/2 cups reduced-fat buttermilk
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1/4 cup sugar
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1 tsp vanilla extract
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1 pint blackberries (thaw if frozen)
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1 tbsp sugar
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1/4 tsp fresh lemon zest
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dash of nutmeg
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Mint sprigs for garnish
Steps
1
Sprinkle gelatin over water in a cup. Let stand 2 minutes. In small saucepan, heat 1/2 cup buttermilk and 1/4 cup sugar over medium heat until sugar dissolves, about 2 minutes, stirring occasionally.
2
Reduce heat to low and whisk in gelatin. Cook, stirring constantly, 1 to 2 minutes or until gelatin dissolves. Remove saucepan from heat, stir in remaining buttermilk and the vanilla.
3
Remove saucepan from heat, stir in remaining buttermilk and the vanilla.
4
Lightly oil 4 ramekins or custard cups. Pour buttermilk mixture into each. Place ramekins in a pan, cover with plastic wrap and refrigerate at least 4 hours or overnight.
5
Combine 2/3 of the blackberries, 1 tablespoon sugar, lemon zest and nutmeg. Heat in a small saucepan or microwave until sugar dissolves and berries soften. Strain to remove seeds. Refrigerate sauce until ready to serve.
6
To unmold and serve, carefully dip bottom of each ramekin in hot water for about 1 minute. Run tip of knife around edge of each ramekin. Invert onto individual plate and carefully lift off ramekin (shake or tap gently to release).
7
Spoon some berry sauce around each panna cotta and garnish with remaining berries and mint sprigs.
8
*If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.
