Panna cotta with blueberries, yoghurt and cream
Ingredients
- 150 g icing sugar
- vanilla pulp, a vanilla bean
- 300 g cream
- 2 packets of agar-agar
- 700 g yoghurt, low-fat
- 400 g blueberries, frozen, thawed
Utensils
- pot
- spoon
- jars
Instructions
- Put 100 g of icing sugar in a saucepan with the vanilla pulp, cream and agar agar.
- Let simmer for 6 minutes over medium heat.
- Add the yoghurt and mix well.
- Pour the panna cotta into 10-12 Weck glasses.
- Place in the fridge for 2 hours.
- Mix the defrosted blueberries with 50 g powdered sugar in a bowl.
- Spread the blueberry mixture over the panna cotta and serve.
