Blueberry Panna Cotta


90 g granulated sugar

240 g milk

2 tsp unflavoured gelatin powder

240 g + 2 tbsp blueberry puree

140 g plain unsweetened yogurt

a handful frozen blueberries



1. In a small saucepan, combine milk, sugar and gelatin, then allow to stand for about 3 minutes.

2. Cook the milk over medium heat, stirring occasionally until gelatin is completely dissolved.

3. Fold in blueberry puree and yogurt. Whisk until combined.

4. Pour the mixture into mold and refrigerate until set, at least 3 hours or overnight. Invert panna cotta onto a plate. Drizzle with blueberry puree and top with some frozen blueberries.

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