Yoghurt Panna Cotta with a Blueberry Sauce

  • 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
  • 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.


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