Panna cotta with vanilla and blueberry sauce

An Italian classic!

Ingredients

Panna cotta

• 2 cups Olympic Krema Vanilla Yogurt
• 1 ½ tablespoon of powdered or flaked agar (note: replace the agar with a 7 g gelatin envelope soaked in ¼ cup cold water)
• 1 cup of milk
• 1 cup of cream 35%
• ¼ cup cane sugar

Blueberry coulis

• 1 cup frozen blueberries
• 2 tablespoons water
• 2 tablespoons of cane sugar
• ½ teaspoon of cornstarch

Preparation

For the pannacotta

1. In a large bowl, combine the Olympic Krema vanilla yogurt with half the milk and cream.
2. In a small saucepan, bring to the boil the rest of the milk and cream and add cane sugar and agar agar. Whisk to dissolve sugar and agar agar.
3. Note: To activate agar-agar needs to be brought to a boil. Unlike gelatin which should be added off-flame.
4. Pour the mixture into the yogurt bowl and mix.
5. Divide the mixture into 6 glasses and refrigerate for a minimum of 2 hours.

For the grout

1. In a saucepan, mix the ingredients of the coulis and simmer until a syrupy consistency is obtained. Pour into the bottom in each small pot.