This month's Cooking Light Supper Club had a great theme: Yes You May (Our Favourite Indulgence) courtesy of Sandi.
I was assigned a dessert to bring to the party.
Unfortunately my dessert was a bit of a disaster. Panna Cotta is normally a high fat treat which we often enjoy in Italy. Essentially it translates as 'cooked cream'.Usually some gelatin is added in order to create a delicious pudding made from whipping cream, sugar, and flavouring. Usually it is served with chocolate sauce or fruit.
This recipe was for a decidedly low-fat version. Unfortunately I forgot the cardinal rule when cooking with low-fat dairy products - do NOT overheat it. I should have realized this since we had a kitchen disaster a few weeks ago when Paul used low-fat cream as a substitute for whipping cream in a sauce he was making - the result being a curdled mess.The recipe even warned about this. SIGH
I'm not going to fault the recipe here - it was the cook.
It didn't taste awful but it sure could have been a lot better! :-)
Lemon-Buttermilk Panna Cotta with Blueberry Sauce
1 1/2 tablespoons unflavored gelatin
1 cup whole milk
1/2 cup plus 2 tablespoons sugar
3 cups low-fat buttermilk
1 teaspoon grated lemon rind
1/2 cup apple juice
1/4 cup sugar
1 tablespoon fresh lemon juice
2 cups blueberries
Mint sprigs (optional)
To prepare panna cotta, coat 8 (6-ounce) custard cups with cooking spray. Sprinkle gelatin over whole milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium; add 1/2 cup plus 2 tablespoons sugar, stirring with a whisk until sugar dissolves. Remove from heat. Add buttermilk and rind, stirring well. Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
To prepare sauce, combine the apple juice, 1/4 cup sugar, and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves. Reduce heat to medium; stir in blueberries. Cook 8 minutes or until blueberries are warm and begin to pop. Cool sauce to room temperature.
Place a dessert plate, upside down, on top of each custard cup; invert panna cotta onto plates. Serve with sauce. Garnish with mint sprigs, if desired.