Pannacotta is normally made using double cream. The double cream does give it a deep richness; however when made this way it is lighter but still as tasty minus the double creams-double calories.
600ml semi skimmed milk
1 vanilla pod (or dash of vanilla essence with vanilla beans)
125g caster sugar
4 sheets of leaf gelatine
200ml natural low-fat yogurt
200g frozen blueberries
2 tablespoons of caster sugar
2 tablespoons of lemon juice
Pour the milk into a medium sized saucepan, split the vanilla pod down the middle and scrape the seeds into the milk. Heat the milk gently and add the sugar, stirring until it dissolves. In the meantime place the gelatine leaves into some cold water for a few mins to soften them.
Once the milk starts to bubble, remove it from the heat. Squeeze out the excess water from the gelatine leaves, add them to the milk and stir until they dissolve and allow the mixture to cool before passing through a fine sieve into a mixing bowl.
Once the mixture has cooled completely add the yogurt and stir to infuse. Pour the mixture into the pudding moulds and chill them in the fridge for a few hours or ideally overnight.
To make the sauce, thaw the blueberries and add them along with the sugar and lemon juice to a small saucepan. Bring to a simmer and cook for a few mins until the berries are heated through. Transfer to a bowl and allow to cool slightly.
To unmould the pannacotta’s dip each mould into a bowl of warm water for a few seconds then carefully turn over onto each serving plate, give a little shake and they should slide out. Serve with a dressing of blueberries in their sauce.