Panna cotta with vanilla and blueberry sauce

Panna cotta with vanilla and blueberry sauce

An Italian classic!


Panna cotta

  • 2 cups Olympic Krema Vanilla Yogurt
  • 1 ½ tablespoon of powdered or flaked agar (note: 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 tablespoons water
  • 2 tablespoons of cane sugar
  • ½ teaspoon of cornstarch


For the pannacotta

  1. In a large bowl, combine the Olympic Krema vanilla yogurt with half the milk and cream.
  2. In a small saucepan, bring to the boil the rest of the milk and cream and add cane sugar and agar agar. Whisk to dissolve sugar and agar agar.
  3. Note: To activate agar-agar needs to be brought to a boil. Unlike gelatin which should be added off-flame.
  4. Pour the mixture into the yogurt bowl and mix.
  5. Divide the mixture into 6 glasses and refrigerate for a minimum of 2 hours.

For the grout

  1. In a saucepan, mix the ingredients of the coulis and simmer until a syrupy consistency is obtained. Pour into the bottom in each small pot.