Yogurt Panna Cotta with Blueberry Sauce

Preparation Time: 135 minutes
Cooking Time: 7 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

From plain yogurt and fresh blueberries, we can prepare an excellent dessert that will delight even the most discerning guests.

Soak the gelatin in cold water for 5 minutes. Cut the orange in half and squeeze the juice from both halves. Whip the cream with an electric mixer until stiff and store it in the refrigerator until use. Lightly grease the panna cotta molds with a thin layer of oil.
In a bowl, mix the yogurt and sugar with a hand whisk. Heat the orange juice in a small cup. Just before the juice boils, remove the cup from the heat and add the soaked gelatin. Stir well until the gelatin is completely dissolved. Then mix the gelatin and orange juice mixture into the yogurt. Place the bowl with the yogurt on ice and stir with a hand whisk until the cream begins to set. Then slowly fold in the whipped cream. Fill the molds with the prepared cream to the top. Store the molds in the refrigerator for 1 to 2 hours to allow the yogurt cream to set completely.
Just before serving the panna cotta, prepare the blueberry sauce. Sort the blueberries, wash them, and drain. Place them in a cup with sugar and two tablespoons of water and slowly bring to a boil over moderate heat. Once the liquid boils, remove the cup from the heat.
Turn the chilled yogurt panna cottas out of the molds onto plates, pour the blueberry sauce over them, and serve immediately.

Instead of blueberries, you can also use some other fresh fruit.