Ingredients

· 3 gelatine leaves

· 150 ml buttermilk

· 2 tablespoons caster sugar

· 2 cans lemon creme yoghurt

· ½ teaspoon grated lemon rind

· 1 tablespoon lemon juice

· 125 g blueberries

Method

Place gelatine leaves in a bowl and cover with cold water. Stand for five minutes to soften. Squeeze out excess liquid. Place the buttermilk and 1 tablespoon caster sugar in a saucepan over low heat. Cook, stirring, until the sugar just dissolves. Remove from heat. Stir in gelatine until dissolved. Transfer to a bowl. Cool, stirring occasionally. Gently whisk one can yoghurt into the buttermilk mixture. Whisk in the remaining yoghurt and lemon rind until just combined. Divide among lightly greased metal dariole moulds. Place in the fridge until set. Meanwhile, place the lemon juice and remaining sugar in a saucepan over low heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Simmer for two minutes. Add the blueberries. Cook, until the blueberries release their juices. Transfer to a bowl. Set aside to cool completely. Turn panna cottas onto plates. Spoon over blueberry syrup and serve.