PREPARATION: 10 MINUTES
SERVES: 5

INGREDIENTS

PANNACOTTA:
2 cups Olympic Krema vanilla yogurt
1 ½ tbsp. powdered or flaked agar agar (note: you can replace the agar with a 7-g gelatin envelope soaked in ¼ cup cold water)
1 cup of milk
1 cup of cream (35%)
¼ cup cane sugar

BLUEBERRY COULIS:
1 cup frozen blueberries
2 tbsp. water
2 tbsp. cane sugar
½ tbsp. cornstarch

PREPARATION

FOR THE GROUT:
In a saucepan, mix the ingredients of the coulis and simmer until a syrupy consistency is obtained. Pour into the bottom of each small glass.

FOR THE PANNACOTTA:
In a large bowl, combine the Olympic Krema vanilla yogurt with half the milk and cream.

In a small saucepan, bring the rest of the milk and cream to a boil 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 5 glasses and refrigerate for a minimum of 2 hours.

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