Panna Cotta with Blueberry Compote

Panna Cotta with Blueberry Compote

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3 cups fresh blueberries
1/3 cup sugar
2 tbsp water
1 tbsp lemon juice
2 1/2 bars of white baking chocolate, chopped
2 1/2 cups heavy cream
1/3 cup sugar
1 tsp vanilla extract
2 tbsp boiling water
2 tsp gelatin
250 g plain Greek yogurt


Cook the blueberries, sugar, water and lemon juice in a sauce pan over medium heat, stirring until the blueberry skins have burst and the sauce has thickened, about 8 minutes. Cool the mixture and refrigerate until ready to use.

Combine chocolate, cream, sugar and vanilla in a sauce pan over low heat.    Cook and stir until chocolate is melted and the mixture is smooth and heated through.   Set aside for 5 minutes.  Dissolve the gelatin in 2 tbsp boiling water, set aside and allow to cool slightly. Add gelatin to cream mixture, stir and set aside for 15 minutes.   Whisk in the yogurt. Pour into dessert glasses and refrigerate for at least 4 hours.

Top the panna cotta with the blueberry compote before serving.