Man I love the combination of citrus and blueberries… and I’ve got the recipes to prove it. Remember this Lemon and Blueberry Greek Yogurt Parfait or this Lemon Blueberry Bread? When you’ve found a combination that works, you stick with it… and try to work it into as many recipes as you can.
I saw a recipe for Buttermilk Mold (an unfortunate name really… it’s like the lovechild of panna cotta and Greek yogurt) in a Finnish Cookbook and decided that its citrusy flavor would pair really well with fresh blueberries.
If you like panna cotta, this really should be right up your alley. It’s got the creamy, pudding texture with some buttermilk tang. It’d be a great way to end a heavy meal during peak blueberry season, or if you’re a sweets for breakfast person like myself, a pretty awesome breakfast.
Citrusy Buttermilk Pudding with Blueberries
Yield: 4 servings
* 1 cup buttermilk
* 1 teaspoon lemon juice
* 1 teaspoon grated orange zest
* 1 teaspoon grated lemon zest
* 1/4 cup plus 2 Tablespoons sugar
* 1-1/2 teaspoons plain gelatin
* 3 Tablespoons cold water
* 1/2 cup heavy cream, whipped until stiff
* fresh blueberries for topping
* whipped cream for topping (optional)
In a large bowl combine the buttermilk, lemon juice, orange zest, lemon zest and sugar. In a small bowl combine the gelatin and water. Microwave the bowl 5-10 seconds to slightly heat the mixture and dissolve the gelatin. Gradually whisk the gelatin mixture into the buttermilk mixture to prevent the gelatin from lumping. Carefully fold in the whipped cream.
Spoon mixture into individual dessert bowls or ramekins. Chill until set, about 4 hours. Garnish with fresh blueberries and whipped cream, if desired.
Adapted from The Finnish Cookbook