Blueberry and buttermilk panna cotta

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

   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.

1 serving ≈ 160 g

Nutrition values are estimates. - means data is unavailable.