Lemon-Buttermilk Panna Cotta with Blueberry Sauce

Ingredients

• 0.5 cup apple juice 
• 2 cups blueberries 
• 1.5 tablespoons gelatin powder unflavored
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 3 cups buttermilk low-fat
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1 cup milk whole

Equipment

• sauce pan
• whisk

Directions

1. To prepare panna cotta, coat 8 (6-ounce) custard cups with cooking spray.
2. 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.
3. Remove from heat.
4. Add buttermilk and rind, stirring well. Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
5. 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.
6. Place a dessert plate, upside down, on top of each custard cup; invert panna cotta onto plates.
7. Serve with sauce.
8. Garnish with mint sprigs, if desired.