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Lemon Panna Cotta with Vodka Blueberry Syrup

Ingredients


3 McKenzie’s Gelatin Leaves
150ml buttermilk
2 tbsp caster sugar
2 x 150g ctns Vaalia Lemon Creme Yoghurt
1/2 tsp finely grated lemon rind
2 tbsp citron vodka
1 tbsp lemon juice
125g fresh blueberries

Cooking Instructions

1. Place gelatine leaves in a bowl and cover with cold water. Stand for 5 minutes to soften. Squeeze out excess liquid. Place the buttermilk and 1 tbs caster sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves and mixture is just hot (do not boil). Remove from heat. Stir in gelatine until dissolved. Transfer to a bowl. Cool, stirring occasionally, for 20 minutes.

2. Gently whisk 1 ctn yoghurt into the buttermilk mixture. Whisk in the remaining yoghurt and lemon rind until just combined. Divide among 4 lightly greased 125ml (1/2 cup) metal dariole moulds. Place in the fridge for 4 hours or until set.

3. Meanwhile, place the vodka, lemon juice and remaining sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Add the blueberries. Cook, stirring occasionally, for 3-4 minutes or until the blueberries release their juices and are just soft. Transfer to a bowl. Set aside to cool completely.

4. Turn panna cottas onto plates. Spoon over vodka blueberry syrup!

Lemon Panna Cotta with Vodka Blueberry Syrup

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Servings: 4

Calories: 141 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 17.8 | Total Fat: 1.4g | Saturated Fat: 1g | Fiber: 0.8g | Protein: 10g | Cholesterol: 6mg | Sugar: 16.3g

Applied Diet Types

  • Low Carb

Ingredients


3 McKenzie’s Gelatin Leaves
150ml buttermilk
2 tbsp caster sugar
2 x 150g ctns Vaalia Lemon Creme Yoghurt
1/2 tsp finely grated lemon rind
2 tbsp citron vodka
1 tbsp lemon juice
125g fresh blueberries

Cooking Instructions

1. Place gelatine leaves in a bowl and cover with cold water. Stand for 5 minutes to soften. Squeeze out excess liquid. Place the buttermilk and 1 tbs caster sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves and mixture is just hot (do not boil). Remove from heat. Stir in gelatine until dissolved. Transfer to a bowl. Cool, stirring occasionally, for 20 minutes.

2. Gently whisk 1 ctn yoghurt into the buttermilk mixture. Whisk in the remaining yoghurt and lemon rind until just combined. Divide among 4 lightly greased 125ml (1/2 cup) metal dariole moulds. Place in the fridge for 4 hours or until set.

3. Meanwhile, place the vodka, lemon juice and remaining sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Add the blueberries. Cook, stirring occasionally, for 3-4 minutes or until the blueberries release their juices and are just soft. Transfer to a bowl. Set aside to cool completely.

4. Turn panna cottas onto plates. Spoon over vodka blueberry syrup!
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