Stir the water and agar agar together in a small pan while cold, so no lumps form.
Bring the mixture to the boil and let it bubble briefly. Then take the pan off the heat.
Quickly stir the yoghurt and some of the honey into the warm agar agar mixture until you have a smooth cream.
Divide the mixture between moulds and put them in the fridge until the panna cotta has set.
Blend the blueberries with the rest of the honey into a smooth fruit sauce. If you like, push it through a sieve for a finer texture.
Only turn the panna cotta out of the moulds just before serving and pour the blueberry sauce over the top.
Good to know
I especially like a dessert like this: simple, creamy and pleasantly fresh. It looks elegant but is completely relaxed to make.
Swaps
Greek yoghurt → skyr (more protein) | Honey → date paste (also adds a little fibre) | Blueberries → raspberries (more fibre, much more tart) | Yoghurt → unsweetened coconut yoghurt (dairy-free, but usually less protein)
Allergens
Contains milk if you use regular yoghurt. Generally suitable for children, but no honey in the first year of life, and in pregnancy pasteurised dairy is the safe choice.
