Yogurt Panna Cotta With Blueberry Sauce - cooking recipe

Ingredients

1 2/3 cup heavy cream
1 None vanilla pod, seeds scraped and reserved
1/2 cup sugar
3 tsp powdered gelatin
2 tbsp water
2 cups plain yogurt
None None Blueberry sauce
1 cup sugar
1/2 cup sparkling or white wine
1 None cinnamon stick
1 None vanilla pod, seeds scarped and reserved
1 None star anise
3/4 lb blueberries
1 tbsp lemon juice

Preparation

For the panna cotta, combine half the cream with vanilla bean pod, seeds and sugar in a pan. Bring to a boil, stirring, until sugar dissolves. In a small bowl, sprinkle gelatin on 2 tbsp water and microwave on high about 20 seconds or until dissolved. Stir into cream mixture, then pour mixture into a heatproof bowl and remove vanilla bean pod. Gradually stir yogurt into cream mixture. Beat remaining cream in a small bowl with an electric mixer until soft peaks form then gently fold into cream mixture. Spoon into 8 lightly oiled 1/2 cup molds or martini glasses, cover and refrigerate 4 hours or overnight.
For the blueberry sauce, combine sugar and 1/2 cup water in small saucepan and stir over low heat, without boiling, until sugar dissolves. Boil uncovered for about 8 mins or until golden. Carefully add wine, cinnamon, vanilla bean pod and seeds, star anise and blueberries and cook gently for 2 mins. Remove from heat, add lemon juice to taste and cool to room temperature. Remove spices.
Just before serving, unmould panna cotta and serve with the blueberry sauce.