- PANNA COTTA
- 425g DORSET STRAINED YOGHURT
- 300ml MILK (ALMOND MILK TO GIVE IT A TWIST)
- 115g HONEY
- 3 1/2sheets UNFLAVORED GELATINE
- 1tsp VANILLA EXTRACT
- BLUEBERRY SAUCE
- 145g FRESH BLUEBERRIES
- 2tsp HONEY
- 1/2tsp ARROWROOT POWDER
- 2tbsp WATER
Lay gelatine sheets in a plate and pour 75 ml milk over them (or sprinkle 1 heaped tsp gelatine if using powder). Set aside for 10 minutes until gelatine becomes moist.
In a medium saucepan bring to a gentle simmer the remaining milk. Add vanilla, honey and stir to combine.
Add the gelatine and milk mixture, and whisk vigorously until the gelatine is fully dissolved.
Remove the saucepan from the heat and stir in Dorset Strained Yoghurt.
Divide yoghurt mixture into 6 glasses or ramekins or into a pudding mould.
Refrigerate for 3 to 4 hours, until firm.
Meanwhile, combine blueberries and honey in a small saucepan over medium heat.
Cook for 5 minutes until they begin to soften and bubble.
Spoon over chilled yoghurt panna cotta.