Panna cotta with yogurt and blueberries

Step 1

• Put the blueberries and granulated sugar in a saucepan and cook over low heat for about 15 minutes, stirring occasionally.
• Allow the compote to cool, then blend it with 50 g of Greek yogurt taken from the total.

Step 2

• In a bowl, whisk the remaining Greek yogurt with the icing sugar and the blueberry compote.
• Whip 200 ml of cream and set aside. Heat the remaining cream (50 ml) and dissolve the gelatin powder inside.

Step 3

• Pour the cream and gelatin mix into the mixture, then incorporate the whipped cream, stirring with a spatula.

Step 4

• Transfer the mixture to the previously wet pudding mold, level it and transfer it to the refrigerator covered with aluminum foil.
• Let the panna cotta rest for at least 6 hours or overnight.

Step 5

• To unmold the panna cotta, immerse the mold in hot water for a few moments, then turn it upside down on a plate.

Step 6

• Decorare the panna cotta with fresh blueberries and serve. The blueberry compote can be replaced with 130 g of jam.