Description

Creamy Blueberry Pana Cotta made with yoghurt, gelatin, blueberries and honey.

Ingredients

Scale

250g frozen wild blueberries, you can get some here.
1/4 cup / 60ml honey
1 1/2 cups / 420g plain Greek yoghurt
1 1/2 teaspoons powdered gelatin, I use this one.

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Instructions

Place blueberries and honey into a blender or Thermomix and blitz until smooth. There will still be specks of blueberry skin throughout. Place into a saucepan, along with the yoghurt, over low heat and bring up to just above room temperature. Pour half into a glass jug and sprinkle over with the gelatin, then allow to sit for 5 minutes, then whisk in remaining mixture.

Pour into glass jars or moulds and place in the fridge to set for 2-3 hours.

Notes

This recipe makes quite thick panna cottas, you could add 1 cup of milk along with the yoghurt for a smoother, lighter panna cotta.