Olympic Dairy

Preparation : 10 minutes |
Cooking : None |
Serve(s) : 5

Panna Cotta with vanilla and blueberry sauceDessert

An Italian classic!

Preparation : 10 minutes
Cooking : None
Serve(s) : 5


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


For the grout:

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.


For the pannacotta:

In a large bowl, combine the Olympic Krema vanilla yogurt with half the milk and cream.

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.

Note: To activate agar-agar needs to be brought to a boil. Unlike gelatin which should be added off-flame.

Pour the mixture into the yogurt bowl and mix.

Divide the mixture into 6 glasses and refrigerate for a minimum of 2 hours.

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