Blueberry and buttermilk panna cotta recipe
 This dessert dish of rich buttermilk panna cotta studded with jewels of blueberries and a blueberry sauce is a great make-ahead pud. 300ml/10fl oz double cream70g/2½oz caster sugar1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)300ml/10fl oz buttermilk90g/3¼oz blueberries 300ml/10fl oz 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) 300ml/10fl oz buttermilk 90g/3¼oz blueberries 100g/3½oz caster sugar1 star anise100g/3½oz blueberries 100g/3½oz caster sugar 1 star anise 100g/3½oz blueberries Method Warm the 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. Add the buttermilk and mix well.Divide the blueberries between five ramekins. 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, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Warm the 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. Add the buttermilk and mix well. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Divide the blueberries between five ramekins. 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. 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. 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. 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, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.