Butter Milk Panna Cota

FOUND IT!!! i am going to try it- looks pretty easy-
already bought the gelatin from CF today- will go for the heavy cream and the buttermilk tomorrow (apparently, butter milk is suppose to be less fattening!) oh well who cares!?


Buttermilk Panna Cotta with Blueberries Recipe
Serves 6
Ingredients

2 teaspoons (1/4 ounce envelope) powdered gelatin
2 tablespoons water
3/4 cup heavy cream
3/4 cup sugar
2 cups buttermilk (shake carton or bottle well before measuring)
1/4 teaspoon vanilla
1 1/2 cups blueberries
1 tablespoon sugar
3/4 teaspoon grated lemon zest
6 mint sprigs (optiona)
Preparation

Spray the insides of six 6-ounce (3/4 cup) ramekins or souffle cups with nonstick cooking spray. Place gelatin in a small bowl and cover with 2 tablespoons water to soften, about 5 minutes.
In a medium saucepan, whisk together cream and sugar and place over medium high heat. Stir until sugar dissolves and bring mixture to a good simmer. Remove from heat and stir in the gelatin until it has completely dissolved. Then stir in the buttermilk and vanilla. Transfer mixture to a large (about 4 cup) measuring cup with a spout and pour into the prepared ramekins.

Place ramekins on a baking sheet or tray, cover with plastic wrap, and chill until completely set, 6 hours or overnight. (Panna cottas can be made 2 days ahead. Keep covered and refrigerated.)
When ready to serve, toss blueberries, sugar and lemon zest together in a medium bowl. Have ready 6 dessert plates. Remove panna cottas from refrigerator and let stand at room temperature 10 minutes. To unmold, run a sharp knife around the inside edge of each ramekin. Fill a cake pan or pie plate with very hot water and dip the bottom of each ramekin in the water for about 10 seconds. Invert each ramekin onto the center of a dessert plate and gently lift off the dish. If panna cotta doesn't unmold, repeat dipping bottoms of ramekins in hot water.) Garnish each serving with blueberries and a mint sprig (wow so glam!!!)