Yogurt Panna Cotta With Blueberry Sauce

• 1 2/3 cup heavy cream
• 1 None vanilla pod, seeds scraped and reserved
• 1/2 cup sugar
• 3 tsp powdered gelatin
• 2 tbsp water
• 2 cups plain yogurt
• None None Blueberry sauce
• 1 cup sugar
• 1/2 cup sparkling or white wine
• 1 None cinnamon stick
• 1 None vanilla pod, seeds scarped and reserved
• 1 None star anise
• 3/4 lb blueberries
• 1 tbsp lemon juice

1. For the panna cotta, combine half the cream with vanilla bean pod, seeds and sugar in a pan. Bring to a boil, stirring, until sugar dissolves. In a small bowl, sprinkle gelatin on 2 tbsp water and microwave on high about 20 seconds or until dissolved. Stir into cream mixture, then pour mixture into a heatproof bowl and remove vanilla bean pod. Gradually stir yogurt into cream mixture. Beat remaining cream in a small bowl with an electric mixer until soft peaks form then gently fold into cream mixture. Spoon into 8 lightly oiled 1/2 cup molds or martini glasses, cover and refrigerate 4 hours or overnight.
2. For the blueberry sauce, combine sugar and 1/2 cup water in small saucepan and stir over low heat, without boiling, until sugar dissolves. Boil uncovered for about 8 mins or until golden. Carefully add wine, cinnamon, vanilla bean pod and seeds, star anise and blueberries and cook gently for 2 mins. Remove from heat, add lemon juice to taste and cool to room temperature. Remove spices.
3. Just before serving, unmould panna cotta and serve with the blueberry sauce.

heavy cream, vanilla pod, sugar, powdered gelatin, water, plain yogurt, blueberry sauce, sugar, sparkling, cinnamon stick, vanilla pod, anise, blueberries, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24105 (may not work)