• Add the plant based yogurt and almond mascarpone to a bowl and whisk until completely smooth. Leave at room temperature while you prepare the milk.
• Add the soy milk, maple syrup, agar agar flakes, vanilla seeds, and vanilla pod to a small saucepan. Bring gently to a boil, then reduce the heat and simmer, stirring regularly, until the agar agar has completely dissolved.
Depending on the agar you are using, this can take around 10 to 20 minutes.To check, coat the back of a stainless steel spoon with the mixture. There should be no visible grains or small lumps.
• Remove the vanilla pod. Gradually pour the hot milk mixture into the yogurt and mascarpone, whisking continuously until completely smooth.
• Immediately divide the mixture between four molds, ramekins, or serving glasses.

  Allow to cool. Agar agar will begin to set naturally as the mixture cools, so refrigeration is not required for it to activate.

  Transfer to the refrigerator once cooled and chill until ready to serve ( wait a minimum of 2 hours).

For the blueberries coulis ( Optional)

• Add the blueberries, maple syrup, and lemon juice to a small saucepan. Cook gently until the blueberries soften and release their juices.
• Blend until completely smooth, then pass through a fine sieve. If the coulis is too thick, add a very small amount of water until it reaches a pourable consistency. Allow to cool completely.
• Carefully unmold the panna cotta or serve directly in the glass. Pour the blueberry coulis around or over the panna cotta just before serving.