Greek Yogurt Panna Cotta with Blueberry Sauce

Greek Yogurt Panna Cotta with Blueberry Sauce

Adapted from The Private Chef of Beverly Hills

Ingredients

Serves 6

Panna Cotta

1 ¼ cups / 300 ml milk (your choice, I used almond), divided

1 scant tablespoon OR 1 envelope OR 3 ½ sheets unflavored gelatin (I used Great Lakes)

1 teaspoon vanilla extract

⅓ cup / 4 oz / 113 gr raw organic honey (I used Eco Bee Farms)

2 cups / 15 oz / 425 gr plain Greek yogurt

Blueberry sauce

1 cup / 5 oz / 145 gr fresh blueberries

2 teaspoons raw organic honey (I used Eco Bee Farms)

½ teaspoon arrowroot powder*

2 tablespoons water

*arrowroot powder acts like cornstarch

Directions

In a small bowl pour ¼ cup of milk and sprinkle gelatin on top (if using gelatin sheets, put milk in a plate a lay sheets in it). Set aside for 10 minutes until gelatin becomes moist.

In a medium saucepan bring to a gentle simmer the remaining 1 cup milk. Add vanilla, honey and stir to combine.

Add the gelatin + milk mixture, and whisk vigorously until the gelatin is fully dissolved.

Remove the saucepan from the heat and stir in the Greek yogurt.

Divide Greek yogurt mixtures cotta into 6 glasses, bowls or ramekins or into a pudding mold.

Refrigerate for 3 to 4 hours, until firm.

The Greek yogurt panna cotta will keep for 2 to 3 days.

To make the blueberry sauce, in a small saucepan combine blueberries and honey over medium heat.

After about 5 minutes they will begin to soften and bubble.

In a small bowl mix arrowroot powder and water and then add to the blueberries.

Cook for further 5 minutes, stirring every so often, until sauce thickens.

Spoon over chilled Greek yogurt panna cotta, then have at it!