Panna cotta with vanilla and blueberry sauce
An Italian classic!
Ingredients
PANNA COTTA
- 2 cups Krema Vanilla Yogurt
- 1 ½ tablespoon powdered or flaked agar (note: replace the agar with a 7 g gelatin envelope soaked in ¼ cup cold water)
- 1 cup milk
- 1 cup 35% cream
- ¼ cup cane sugar
BLUEBERRY COULIS
- 1 cup frozen blueberries
- 2 tablespoons water
- 2 tablespoons cane sugar
- ½ teaspoon cornstarch
Preparation
FOR THE PANNA COTTA
- In a large bowl, combine the Krema vanilla yogurt with half the milk and cream.
- In a small saucepan, bring to the boil the rest of the milk and cream and add cane sugar and agar agar. Whisk to dissolve sugar and agar agar.
- Note: To activate agar-agar needs to be brought to a boil. Unlike gelatin which should be added off-flame.
- Pour the mixture into the yogurt bowl and mix.
- Divide the mixture into 6 glasses and refrigerate for a minimum of 2 hours.
FOR THE COULIS
- In a saucepan, mix the ingredients of the coulis and simmer until a syrupy consistency is obtained. Pour into the bottom in each small pot.
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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