Blueberry Panna Cotta

Ingredients for 3-4 servings

• 400ml light coconut milk
• 1 handful of blueberries
• 2 tablespoons erythritol
• 1 teaspoon agar-agar powder

For the coulis

• 1 handful of blueberries
• 1/4 teaspoon agar-agar powder

Method

1. 1In a blender, blend the coconut milk together with the blueberries, erythritol, and agar-agar.
2. 2Pour the mixture into a small saucepan and heat over medium heat, stirring constantly.
3. 3Pour into individual moulds and let them cool down to room temperature before transferring to the fridge.
4. 4Warm the blueberries for the coulis in the microwave, then mash them thoroughly with a fork.
5. 5Stir in the agar-agar and mix well.
6. 6Unmould the panna cottas and serve with the fruit coulis spooned over the top.

Notes

1. 1You can easily swap the agar-agar for gelatin leaves if you prefer.
2. 2The usual ratio is 1g agar-agar = 2 gelatin leaves, but for this recipe use just 1 leaf, as we want a soft, gentle set rather than a completely firm jelly.