Buttermilk Panna Cotta With Blueberry Sauce

Ingredients

• 1 pint blueberries 
• 2 envelopes gelatin powder unflavored
• 1.5 cups buttermilk low-fat
• 0.5 cup port wine 
• 0.3 teaspoon salt 
• 0.8 cup cup heavy whipping cream fat-free sour
• 3 tablespoons sugar 
• 0.7 cup condensed milk fat-free sweetened
• 0.5 cup water cold

Equipment

• bowl
• sauce pan
• ramekin

Directions

1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
2. Combine gelatin mixture, buttermilk, sour cream, and sweetened condensed milk in a large bowl; stir until smooth.
3. Pour mixture evenly into 6 (6-ounce) custard cups or ramekins. Cover and chill 1 hour or until set.
4. Combine blueberries and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 3 to 4 minutes or until slightly thick. Cover and chill.
5. To serve, unmold custard cups onto individual dessert dishes. Top with blueberry sauce.