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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 2 1/2 cups milk
- 1 each vanilla bean split, or 1 teaspoon extract
- 23 cup sugar
- 1 tablespoon gelatin, unflavored use 1 1/2 pkgs. or 5 sheets
- 23 cup yogurt
- 1/2 pint blueberries or use blueberry jam
- 2 tablespoons sugar if using fresh berries
- 2 tablespoons lemon juice
Method
- In a medium saucepan slowly begin heating the milk and sugar.
- Split and scrape out the seeds of the vanilla bean using a knife and add to the milk.
- Continue heating the milk (stirring frequently) and bring it to a simmer.
- Soak the gelatin in 1/4 cup of water.
- Remove the milk from the heat (add the vanilla extract now if not using a real vanilla bean).
- Stir in the gelation until dissolved.
- Let cool completely to room temperature.
- Strain through a sieve.
- Add the cold yogurt and mix thoroughly.
- Pour into six dariole molds (small cups with angled sides) or small souffle or brulee dishes can work, even small bowls and chill very thoroughly.
- This is great to make a day in advance.
- When ready to serve.
- Dip each mold into hot water for 10 to 15 seconds to help loosen it.
- Turn upside down and tap to un-mold.
- Serve with blueberries and/or blueberry sauce.
- To prepare blueberry sauce: Bring blueberries or jam mixed with lemon juice to a boil, let cool and serve.
- You can also pour the mixture into suitable dessert dishes (wine glasses even) and top with blueberries and/or the blueberry sauce.
