1. To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray. 2. Sprinkle gelatin over 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. 3. Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat. 4. Add buttermilk and zest, stirring well. 5. Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight. 6. To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves. 7. Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature. 8. To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top. ---------------------------------------------------------------------------
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Ingredients
