Place all ingredients in a medium saucepot and cook over medium heat until blueberries burst. Pour into a plastic container and refrigerate, uncovered until cool.
Combine the yolks, sugar, honey, sparkling wine, star anise and ginger into a double boiler. Over simmering water, whisk until thick and frothy, about 15 minutes. Remove the bowl and chill over an ice-bath. Continue to whisk while chilling.
Once chilled, remove the star anise and discard. Gently fold in the Greek Gods Honey Vanilla Yogurt with a rubber spatula.
Assembly Alternate layers of the Blueberry Syrup & Honeyed Ginger Cream in tall parfait or champagne glasses. Garnish with plump blueberries and mint leaves. Serve immediately.
Recipe by Jeff Nathan
Tips: Blueberry Syrup can be prepared and kept refrigerated for up to one week. Honeyed Ginger base can be prepared up to one day ahead. Fold in the Greek Gods Honey Vanilla Yogurt just before assembly.