For the panna cotta
600ml/10fl oz lactose free double cream
70g/2½oz caster sugar
1 tsp vanilla extract
2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)
For the blueberry sauce
100g/3½oz caster sugar
1 star anise
*Fruit should be eaten in moderate quantities due to the fructose content.
Warm the lactose free cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.
Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved.
Divide the blueberries between five glasses. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight.
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.
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. To serve, spoon the blueberry sauce over the panna cotta.
Recipe adapted from: Good Food