Lemon skyr panna cotta with blueberries

Ingredients

For 1 serving

• Skyr150 g
• Skim milk50 ml
• Gelatin sheets2
• Lemon zest3 g
• Honey10 g
• Blueberries60 g

Contains: lactose,

In season: June – September

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, wash the lemon and grate the zest, just the yellow part. Warm the milk with the lemon zest in a small pan over low heat for 2–3 minutes, until it steams without boiling; turn off the heat.
3. Squeeze the gelatine well and dissolve it in the hot milk, stirring until no strands remain.
4. In a bowl, mix the skyr with the honey, then pour in the milk in a thin stream, whisking until smooth, and pour into a small bowl.
5. Leave to set in the fridge for at least 3 hours, until firm.
6. Gently rinse the blueberries, pat them dry and scatter them over just before serving.