Here is one we want to give a try soon from Good Housekeeping.
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Blueberry Buttermilk Panna Cotta:

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• 200 g blueberries
• 100 g caster sugar
• Juice 1 lemon
• 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
• Sunflower oil, to grease
• 75 ml skimmed milk
• 300 ml buttermilk 
• 150 ml low-fat Greek style yogurt
• 1 tsp. vanilla bean paste

• 1. Step 1In a small pan, gently heat the blueberries, caster sugar and lemon juice, stirring until the sugar dissolves. Turn up heat and simmer for a few min, until the berries are beginning to burst and the liquid has thickened slightly. Set aside.
  2. Step 2Soak gelatine in a small bowl of cold water for 5min, until soft. Lightly grease 4 x 175ml dariole moulds with oil.
  3. Step 3Spoon out 2tbsp of the cooked berries and reserve. Empty remaining cooked berries into blender and whizz until smooth. Pass through a fine sieve into a bowl, then divide equally between 2 bowls (each should have about 125ml purée). Add reserved berries to one bowl and set aside – this will be the sauce.
  4. Step 4Warm milk in a small pan until just steaming. Remove gelatine from the water (squeeze out excess water) and stir into the milk to dissolve. Cool for a few min.
  5. Step 5In a bowl, briefly whisk together buttermilk, yogurt and vanilla, until smooth. Stir in the cooled blueberry purée, followed by the milk and gelatine mixture. Divide between moulds and chill for at least 3hr, or until set.
  6. Step 6To serve, unmould the panna cottas by dipping the bases briefly in warm water to loosen, then turning out on to plates. Spoon over reserved blueberry sauce and serve. 

Get ahead

Make to end of step 5 up to 2 days ahead. Chill together with blueberry sauce. Complete recipe to serve.

Per serving:

• Calories: 188
• Protein: 9g
• Total fat: 1g
• Saturates: 1g
• Carbs: 35g
• Total sugars: 35g
• Fibre: 0g

60+ easy dessert recipes

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes – just don’t give her too much chilli! With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time 

Jeannie notes.. Above is curated for evaluation and recommendation from Good Housekeeping

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Blueberry Buttermilk Panna Cotta

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