For the panna cotta
3 leaves of gelatine
600ml lactose free double cream
150ml lactose free milk
200g caster sugar
zest and juice 2 lemons
zest 1 lime
For the blueberries
200g blueberries (about 40 in total)
3 tbsp blueberry syrup (optional)
For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
Put the lactose free cream, lactose free milk and sugar into a large pan and bring slowly to the boil.
When the lactose free cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot lactose free cream, leave until just warm, then strain the cream into a jug.
Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set – overnight is ideal.
To unmould the panna cottas, run the tip of a knife around the edge of the mould.
Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould.
When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould.
Arrange blueberries around half of the panna cotta. Spoon over a little of the blueberry juices and syrup from the bowl and serve straight away.
Recipe adapted from: Good Food