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.