Yogurt Panna Cotta with Blueberries

Slit vanilla bean lengthwise and scrape out seeds. Bring milk to a boil in a saucepan with 2 tablespoons sugar, vanilla seeds and vanilla bean pod and then remove from heat.

Soak the gelatin in cold water. Then squeeze out water, add gelatin to the hot vanilla milk and dissolve while stirring. Allow to cool, stirring occasionally.

When the cream starts to gel, remove vanilla pod and fold in yogurt. Rinse 4 ramekins (each 150 ml/approximately 2/3 cup capacity) with cold water and fill with the cream. Refrigerate for at least 3 hours.

Meanwhile, rinse blueberries, pick over and drain well. Heat remaining sugar in a pot until slightly caramelized over medium heat, 2-3 minutes. Deglaze with apple juice. Bring to a boil and remove from heat. Stir in lemon juice and blueberries and allow to cool.