Yogurt panna cottas with blueberries coulis
75
30
4
No
Ingredients
- 30 ml (2 tablespoons) of water
- 1 package of 7 g of gelatin
- 60 ml (1/4 cup) of liquid honey
- 500 ml (2 cups) of nature flavored yogurt with 2% M.G.
For the blueberries coulis:
- 373 ml (1 1/2 cup) of frozen blueberries
- 45 ml (3 tablespoons) of sugar1 lemon (juice)
Preparation
Side-by-side mode
- In a small bowl, pour water and spread gelatin. Let puff for 3 to 4 minutes.
- Microwave for 15 seconds at high power to liquefy the gelatin.
- Heat honey in the microwave for 10 seconds at high power.
- Pour liquid gelatin over hot honey and mix.
- In a large bowl, pour yogurt. Add the mixture of honey and gelatin.
- Divide into four verrines or ramequins and refrigerate for at least 1 hour until the preparation freezes.
- Meanwhile, set blueberries in a casserole with sugar and lemon juice. Bring to a boil at high heat, then simmer at low heat for 30 minutes or until the fruits are tender and the mix becomes syrupy.
- Divide the coulis over panna cottas.
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