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Yogurt panna cottas with blueberries coulis
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
4
Freezing
No
Calories
210
Sodium
Protein
Fiber
Cholesterol
Fat
2 g
Sugar
Carbohydrate
Iron
Calcium
91 mg (9% DV)
Ingredients
Preparation
Ingredients
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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Yogurt panna cottas with blueberries coulis
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Preparation
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
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