Blueberry yogurt dessert with chocolate

Ingredients for 4 servings:

• 300 g blueberries, frozen, thawed
• 50 ml water
• 1 tsp agar-agar, 5 g
• 250 g yogurt, 10%
• 2 tbsp powdered sugar
• 1 lime(s), zest and juice
• 100 g chocolate (men’s chocolate), 60% cocoa
• 175 g cream cheese
• 200 ml cream
• powdered sugar as desired, approx. 1 – 2 tbsp
• 1 tsp butter, 5 g each
• 1 tsp vanilla extract
• some blueberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 5 minutes

For the blueberry yogurt cream, puree the blueberries with the water and mix the puree with the agar-agar. Bring the mixture to a rolling boil in a saucepan for at least 2 minutes. Meanwhile, combine the yogurt with the powdered sugar. Grate the lime zest and add it to the yogurt along with the lime juice. Let the blueberry puree cool to lukewarm. Mix about 3-4 tablespoons of the yogurt mixture well with the blueberry puree, then stir the entire blueberry puree into the yogurt. Fill the dessert glasses about halfway with this mixture (I made enough for 5 glasses of 220 ml each). Refrigerate the glasses for at least 2 hours to allow the blueberry mixture to set (I even let it sit overnight). For the chocolate cream, heat the chocolate over a warm, but not boiling, water bath until it melts. Stir in the butter. Whip the cream until only semi-stiff. Mix the cream cheese with the vanilla extract and melted chocolate. If you like it sweet, add powdered sugar to taste (I added about 1 tablespoon). Fold in the cream. Transfer the mixture to a piping bag fitted with a piping nozzle and carefully spread it over the blueberry layer. Refrigerate the dessert for about 1 1/2 hours. Garnish the blueberry yogurt dessert with some fresh blueberries before serving.