Ingredients

• 3 McKenzie's Gelatine Leaves
• 150ml buttermilk
• 2 tbs caster sugar
• 2 x 150g ctns Vaalia Lemon Creme yoghurt
• 1/2 tsp finely grated lemon rind
• 2 tbs citron vodka
• 1 tbs lemon juice
• 125g fresh blueberries

Method

• Step 1 Place gelatine leaves in a bowl and cover with cold water. Stand for 5 minutes to soften. Squeeze out excess liquid. Place the buttermilk and 1 tbs caster sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves and mixture is just hot (do not boil). Remove from heat. Stir in gelatine until dissolved. Transfer to a bowl. Cool, stirring occasionally, for 20 minutes.

• Step 2 Gently whisk 1 ctn yoghurt into the buttermilk mixture. Whisk in the remaining yoghurt and lemon rind until just combined. Divide among 4 lightly greased 125ml (1/2 cup) metal dariole moulds. Place in the fridge for 4 hours or until set.
• Step 3 Meanwhile, place the vodka, lemon juice and remaining sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Add the blueberries. Cook, stirring occasionally, for 3-4 minutes or until the blueberries release their juices and are just soft. Transfer to a bowl. Set aside to cool completely.
• Step 4 Turn panna cottas onto plates. Spoon over vodka blueberry syrup.