Panna Cotta With Blueberry Sauce

• 100 ml fresh cream
• 100 ml Greek yogurt or 100 ml plain yogurt
• 50 ml milk
• 15 g granulated sugar
• 3 cm vanilla beans (scrape the seeds from inside the bean)
• 1 sheet gelatin (leaf)
• 2 teaspoons amaretto liqueur
• 100 g blueberries
• 15 g granulated sugar
• mint leaf
• 3 strawberries, sliced

1. 1) Soak the gelatin in cold water for 2-3 minutes.
2. 2) In a saucepan combine cream, yoghurt, milk and vanilla beans.
3. Stir continually on a low heat until just before boil.
4. 3) Turn off the heat and add gelatin and amaretto liqueur.
5. 4) Let mixture stand until cool and the pour into ramekins or glasses and put in fridge for 2hours to set.
6. 5) To make blueberry sauce put blueberries and granulated sugar in a glass bowl and microwave for 2 minutes.
7. 6) When panna cotta is firm but still jiggles remove from fridge and top with blueberry sauce.
8. Garnish with sliced strawberries and mint leaves as you like.

fresh cream, yogurt, milk, sugar, vanilla beans, gelatin, liqueur, blueberries, sugar, mint leaf, strawberries

Taken from www.food.com/recipe/panna-cotta-with-blueberry-sauce-499036 (may not work)