A light, cold dessert built on tart blueberry yogurt that needs nothing but sugar and gelatin to become silky panna cotta. The shelf holds your filling; you need only staples and one item to set it. Shortbread crumbles add the contrast.

Serves 2. 90 minutes, 15 at the stove.

About 1280 calories a serving, 36 g protein, 174 g carbohydrate, 49 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 325°F [163°C]. In a small bowl, cut together 6 tablespoons cold butter, 3/4 cup flour, 2 tablespoons sugar, and 1/4 teaspoon salt until the mixture looks like breadcrumbs. Spread on a baking sheet and bake 12 to 15 minutes until pale gold.13 min
2. While shortbread bakes, bloom 1.5 teaspoons gelatin in 2 tablespoons cold water for 2 minutes. Heat 1/4 cup water until steaming, pour over gelatin, stir until dissolved, then cool 2 minutes.
3. Pour the 16 ounces of yogurt into a bowl, add the remaining 2 tablespoons sugar, and whisk until smooth. Stir in the cooled gelatin mixture.
4. Divide the yogurt mixture between two bowls or glasses and refrigerate at least 60 minutes, until set and lightly trembling when the bowl shakes.
5. Once the shortbread cools on the pan, crush it into crumbs with your fingers and scatter over each panna cotta just before eating.

Note Swap the yogurt with plain or vanilla if you have it; add 1/2 teaspoon vanilla extract with the gelatin. Panna cotta keeps, covered, 2 days. Shortbread crumbs stay crisp 1 day. Serve with more fresh blueberries or a small spoon of jam.