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!
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!
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!