| １ |
Steep the gelatin powder in about 3 tablespoons of milk. |
| ２ |
Mix the yogurt with the sugar. |
| ３ |
Combine a small amount of milk and 1 in a small pan. Heat to the point just before it boils to dissolve the gelatin. |
| ４ |
Add the remaining milk, heavy cream and white curagao to 3. Gradually add this mixture to 2 and mix well. Pour the mixture in four cups and chill in a refrigerator and allow to set. |
| ５ |
Mix the blueberry jam, white curagao and lemon juice to make the sauce. |
| ６ |
Remove the jelly from each cup and place it on a serving dish. Spread the sauce around the jelly. |
