Buttermilk and Blueberry Panna Cotta
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
2 cups blueberries
2 tablespoons water into small bowl; sprinkle gelatin over.
Let stand until gelatin softens, about 10 minutes.
Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat.
Stirring constantly until sugar dissolves. Increase heat and bring just to low boil.
Stir occasionally. Add gelatin mixture; remove from heat.
Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often.
Stir in buttermilk and vanilla; divide mixture among prepared ramekins.
Refrigerate panna cotta until set, about 4 hours.
Using small sharp knife, cut around panna cotta in each ramekin.
Allow panna cotta to settle onto plate. Top with berries and serve chilled.
Cover each ramekin with serving plate and invert.