Yogurt panna cottas with blueberries coulis

Author: Les Cultures de chez nous
Portions 4
Freezing No
Fat2 g
Calcium91 mg (9% DV)


  • 30 ml (2 tablespoons) of water
  • 1 package of 7 g of gelatin
  • 60 ml (¼ cup) of liquid honey
  • 500 ml (2 cups) of nature flavored yogurt with 2% M.G.
  • For blueberries coulis :
  • 373 ml (1 ½ cup) of frozen blueberries
  • 45 ml (3 tablespoons) of sugar
  • 1 lemon (juice)
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  • In a small bowl, pour water and spread gelatin. Let puff for 3 to 4 minutes.
  • Micro-wave 15 seconds at high power to liquify the gelatin.
  • Heat honey in the micro-wave 10 seconds at high power.
  • Pour liquid gelatin over hot honey and mix.
  • In a large bowl, pour yogurt. Add the mixture of honey and gelatin.
  • Divide into four verrines or ramequins and refrigerate at least 1 hour, until the preparation freeze.
  • Meanwhile, set blueberries in a casserole with sugar and lemon juice. Bring to a boil at high heat, then simmer at low heat 30 minutes or until fruits tenders and the mix gets syrupy.
  • Divide the coulis over panna cottas.

Chef's notes