Blueberry Panna Cotta

Dessert for 4 people

250ml heavy cream

50g sugar

1/2 tsp bourbon vanilla powder

250g greek yoghurt (10% fat)

1 1/2 tsp Agar Agar (vegan friendly alternative to gelatine)

300g frozen blueberries

1. In a saucepan heat up the heavy cream. Add the vanilla and sugar and let it come to a simmer. Let it simmer for approximately 5 minutes while stirring occasionally.
2. Add the Agar Agar and bring the mixture to the boil for 1 minute. Take the heavy cream mixture now from the heat and let it cool to room temperature. If you want to cool the mixture down quickly, place the saucepan in a bowl of ice water.
3. When the mixture is cooled (it can still be lukewarm but not hot!), add the greek yoghurt. Stir the yoghurt through to the heavy cream mixture.
4. Divide the panna cotta evenly into 4 small ramekins and place in the fridge for at least 2 hours (preferably over night).
5. In a small saucepan add the frozen blueberries and bring to a gentle simmer. Let the blueberries thicken until a jam-like consistency is reached. Let the jam cool.
6. To serve, add the jam on top of the panna cotta and BON APPÉTIT!