Pannacotta with Blueberry Coulis

1. 1

   In a medium saucepan slowly begin heating the milk and sugar.

2. 2

   Split and scrape out the seeds of the vanilla bean using a knife and add to the milk.

3. 3

   Continue heating the milk (stirring frequently) and bring it to a simmer.

4. 4

   Soak the gelatin in 1/4 cup of water.

5. 5

   Remove the milk from the heat (add the vanilla extract now if not using a real vanilla bean).

6. 6

   Stir in the gelation until dissolved.

7. 7

   Let cool completely to room temperature.

8. 8

   Strain through a sieve.

9. 9

   Add the cold yogurt and mix thoroughly.

10. 10

    Pour into six dariole molds (small cups with angled sides) or small souffle or brulee dishes can work, even small bowls and chill very thoroughly.

11. 11

    This is great to make a day in advance.

12. 12

    When ready to serve.

13. 13

    Dip each mold into hot water for 10 to 15 seconds to help loosen it.

14. 14

    Turn upside down and tap to un-mold.

15. 15

    Serve with blueberries and/or blueberry sauce.

16. 16

    To prepare blueberry sauce: Bring blueberries or jam mixed with lemon juice to a boil, let cool and serve.

17. 17

    You can also pour the mixture into suitable dessert dishes (wine glasses even) and top with blueberries and/or the blueberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.