Panna Cotta with Blueberry Compote

Ingredients

• 3 cups fresh blueberries
• 1/3 cup sugar
• 2 tbsp water
• 1 tbsp lemon juice
• 2 1/2 bars ofwhite baking chocolate, chopped
• 2 1/2 cups heavycream
• 1/3 cup sugar
• 1 tsp vanilla extract
• 2 tbsp boiling water
• 2 tsp gelatin
• 250 g plain Greek yogurt

Directions

Cook the blueberries, sugar, water and lemon juice in a sauce pan over medium heat, stirring until the blueberry skins have burst and the sauce has thickened, about 8 minutes. Cool the mixture and refrigerate until ready to use.

Combine chocolate, cream, sugar and vanilla in a sauce pan over low heat. Cook and stir until chocolate is melted and the mixture is smooth and heated through. Set aside for 5 minutes. Dissolve thegelatinin 2 tbsp boiling water, set aside and allow to cool slightly. Add gelatin to cream mixture, stir and set aside for 15 minutes. Whisk in the yogurt. Pour into dessertglasses and refrigerate for at least 4 hours.

Top the panna cotta with the blueberry compote before serving.