Ingredients
- Panna Cotta
- Dorset Strained Yoghurt 425g
- milk (almond milk to give it a twist) 300ml
- honey 115g
- unflavored gelatine 3 1/2sheets
- vanilla extract 1tsp
- Blueberry sauce
- fresh blueberries 145g
- honey 2tsp
- arrowroot powder 1/2tsp
- water 2tbsp
Method
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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.
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In a medium saucepan bring to a gentle simmer the remaining milk. Add vanilla, honey and stir to combine.
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Add the gelatine and milk mixture, and whisk vigorously until the gelatine is fully dissolved.
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Remove the saucepan from the heat and stir in Dorset Strained Yoghurt.
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Divide yoghurt mixture into 6 glasses or ramekins or into a pudding mould.
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Refrigerate for 3 to 4 hours, until firm.
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Meanwhile, combine blueberries and honey in a small saucepan over medium heat.
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Cook for 5 minutes until they begin to soften and bubble.
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Spoon over chilled yoghurt panna cotta.
