sheets platinum-grade leaf gelatine, we used Dr. Oetker
Sunflower oil, to grease
75ml
skimmed milk
300ml
buttermilk
150ml
low-fat Greek style yogurt
1tsp.
vanilla bean paste
Directions
Step 1In a small pan, gently heat the blueberries, caster sugar and lemon juice, stirring until the sugar dissolves. Turn up heat and simmer for a few min, until the berries are beginning to burst and the liquid has thickened slightly. Set aside.
Step 2Soak gelatine in a small bowl of cold water for 5min, until soft. Lightly grease 4 x 175ml dariole moulds with oil.
Step 3Spoon out 2tbsp of the cooked berries and reserve. Empty remaining cooked berries into blender and whizz until smooth. Pass through a fine sieve into a bowl, then divide equally between 2 bowls (each should have about 125ml purée). Add reserved berries to one bowl and set aside - this will be the sauce.
Step 4Warm milk in a small pan until just steaming. Remove gelatine from the water (squeeze out excess water) and stir into the milk to dissolve. Cool for a few min.
Step 5In a bowl, briefly whisk together buttermilk, yogurt and vanilla, until smooth. Stir in the cooled blueberry purée, followed by the milk and gelatine mixture. Divide between moulds and chill for at least 3hr, or until set.
Step 6To serve, unmould the panna cottas by dipping the bases briefly in warm water to loosen, then turning out on to plates. Spoon over reserved blueberry sauce and serve.
Get ahead
Make to end of step 5 up to 2 days ahead. Chill together with blueberry sauce. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
