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Blueberry Soup with Yogurt Panna Cotta

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Blueberry Soup with Yogurt Panna Cotta
10 Servings
Total: Active:
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Ingredients (15)

  • 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
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This is a really simple dish that requires the freshest blueberries. Originally I wanted to create a soup with blueberries and creme anglaise, and a dollop of yogurt. Once started, I continued with the creme anglaise base for the blueberry soup, but for the yogurt I added simple syrup and gelatin. Finished with candied lemon zest and whole blueberries.


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