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Blueberry and buttermilk panna cotta

 


Method 1

Ingredients

For the panna cotta

300ml/10fl oz double cream

70g/2½oz caster sugar

1 tsp vanilla extract

2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)

300ml/10fl oz buttermilk

90g/3¼oz blueberries

For the blueberry sauce

100g/3½oz caster sugar

1 star anise

100g/3½oz blueberries

Method

Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.

Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.

Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.

Place in the fridge to set - this will take at least four hours, or leave overnight.

For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.

Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.

To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.


Method 2

🧾 Ingredients (serves 5 ramekins)

For the panna cotta:

300 ml double cream

70 g caster (granulated) sugar

1 tsp vanilla extract

2½ sheets gelatin (soaked in cold water), or vegetarian alternative

300 ml buttermilk

90 g fresh blueberries 

For the blueberry sauce:

100 g caster sugar

50 ml water

1 star anise

100 g blueberries 

🥄 Instructions

1. Make the panna cotta base

Gently warm cream, sugar, and vanilla in a saucepan until sugar dissolves and mixture just comes to a boil.

Remove from heat, squeeze excess water from gelatin, and whisk it in until fully dissolved. Let the mixture cool slightly.

Stir in buttermilk gently once lukewarm, then divide the blueberries among five lightly greased ramekins and pour over the cream mixture.

Chill in the fridge for at least 4 hours or overnight until fully set

2. Prepare the blueberry sauce

In a small saucepan, bring sugar, 50 ml water, and star anise to a gentle boil to dissolve sugar and slightly thicken the syrup.

Remove from heat, discard the star anise, add the blueberries, and let cool. The syrup will deepen in color and berries soften

3. Serve

Run a sharp knife around each panna cotta to loosen, invert onto serving plates, and spoon over a little of the blueberry sauce. Reserve extra sauce on the side, if desired 

📋 Quick Recipe Table

Component Quantity per 5 servings

Double cream 300 ml

Sugar (panna cotta) 70 g

Vanilla extract 1 tsp

Gelatin 2½ sheets

Buttermilk 300 ml

Blueberries (panna) 90 g

Sugar (sauce) 100 g

Water 50 ml

Star anise 1

Blueberries (sauce) 100 g

💡 Tips & Notes

Do not add buttermilk while the mixture is too hot—as Reddit users warn, its acidity can cause curdling. Let the mix cool to well below warm before whisking it in

Bloom gelatin separately in cold water—not in acidic buttermilk—for proper setting

This recipe is naturally egg-free and gluten-free, making it allergy-friendly 

Make ahead: the panna cotta can be set up to 2 days before serving; the sauce also keeps well refrigerated

🥰 Variations & Customisations

South African twist: Use juicier local blueberries or mix with red wine-soaked berries.

Try adding a touch of lemon or lime zest to brighten both panna cotta and sauce.

For a creamy lightness, swap in Greek‑style yogurt with buttermilk.

Fancy an upgraded texture? Poach the sauce berries with a few fresh mint leaves or a pinch of cinnamon.

Make it vegan: substitute gelatin with agar‑agar, and use plant-based cream together with buttermilk-style non-dairy yogurt.

✅ Why You'll Love This

The buttermilk adds a subtle tang and lighter texture compared to traditional all-cream versions.

Blueberries add natural sweetness and color that pairs beautifully with the tart custard.

The dessert is visually elegant and entirely no-bake—perfect for ahead-of-time entertaining.

Creamy and refreshing, it balances richness and tang in every spoonful.



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