- 200g blueberries, plus extra to serve
- 100g castor sugar
- juice of 1 lemon
- 3 sheets leaf gelatine
- sunflower oil, for greasing
- 75ml skimmed milk
- 280ml buttermilk
- 150ml plain low-fat yoghurt
- 1 tsp vanilla-bean paste
- In a small pot, gently heat blueberries, castor sugar and lemon juice, stirring until the sugar dissolves. Increase heat and simmer for a few minutes until berries begin to burst and mixture thickens slightly.
- Soak gelatine in a small bowl of cold water for 5 minutes until soft. Lightly grease four 175ml dariole moulds with oil.
- Spoon out 2 tbsp of berries and reserve for later. Transfer remaining blueberries and syrup to a blender; whizz until smooth. Pass through a fine sieve into a bowl, then divide mixture equally between two bowls (each about 125ml). Add reserved blueberries to one bowl and set aside – this will be your sauce.
- Warm milk in a small pot until just steaming. Remove gelatine from water (squeezing out any excess) and stir into the milk until dissolved. Allow to cool for a few minutes.
- In a bowl, briefly whisk together buttermilk, yoghurt and vanilla-bean paste until smooth. Stir in the cooled blueberry coulis, followed by the milk and gelatine mixture. Divide among moulds and put in the fridge for at least 3 hours or until set.
- To serve, unmould the panna cottas by dipping the bases briefly in warm water to loosen, then turn out on to plates. Spoon reserved blueberry sauce over the top of each panna cotta.
- GET AHEAD: Make up to two days ahead; keep chilled.
- EACH SERVING: ABOUT 790kJ, 9g protein, 1g fat (1g saturated), 35g carbohydrate (35g total sugars), 0g fibre.