Blueberry Soup with Yogurt Panna Cotta Recipe Brian Redzikowski

• 330g Creme anglaise
• 220g Raspberries
• 220g Strawberries
• 365g Blueberries
• 210g Sancerre White Wine
• 140g Sugar
• 1 lemon Juiced
• 1 Gelatin Sheet
• 55g Sugar
• 72g Heavy Cream
• 230g Yogurt
• 1 lemon Zested
• 5 Whole Blueberries
• 10g Sugar
• 10g Water

1. Bring to a simmer the berries, white wine, sugar and lemon.
2. Simmer 20 minutes.
3. Puree in a Vita-Prep.
4. Strain through a chinois.
5. Add the Creme Anglaise.
6. Cool.
7. Bring heavy cream and sugar to a simmer.
8. Dissolve gelatin sheet in cold water.
9. Squeeze off water.
10. Add gelatin into the cream and sugar mixture.
11. Cool to room temperature.
12. Add yogurt to the cream mixture.
13. Portion 25 grams into martini glasses.
14. Cool.
15. Bring water and 10 grams of sugar to a boil.
16. Add lemon zest and blueberries.
17. Take off heat.
18. Pour the cool blueberry soup on th Yogurt Panna Cotta.
19. Garnish with three lemon zests and blueberries.

creme anglaise, raspberries, strawberries, blueberries, white wine, sugar, lemon juiced, gelatin sheet, sugar, heavy cream, g yogurt, lemon zested, blueberries, sugar, water

Taken from www.chowhound.com/recipes/blueberry-soup-yogurt-panna-cotta-11612 (may not work)