Blueberry Yogurt with Violets

Rinse the blueberries and chop, then boil with the sugar and 4 tablespoons of water. Remove from heat and let cool. Place the blueberries in dessert glasses.

Beat the egg yolks with the sugar above a cold water bath until white and creamy. Remove from the water bath, stir in orange juice and yogurt. Soak the gelatin in cold water, squeeze it well, then dissolve in warm water. Mix with the yogurt, then stir in the remaining cream. Place in the refrigerator until the mixture begins to gel. Whip the heavy cream until stiff and fold into the yogurt mixture. Pour on top of the blueberries and let cool in the refrigerator for 2 hours.