Put the compote into a small saucepan with the blueberries and star anise, and heat gently for 2-3 minutes. Pour into a bowl and leave to cool. Remove the star anise, stir in the raspberries and leave to macerate overnight.
Put the cheese, vanilla and sugar into a bowl and whisk for 3-4 minutes until smooth and creamy. Fold in the yoghurt and chill overnight.
Divide the cheese mixture between 2 serving plates and spread with the back of a spoon. Spoon the compote on top and scatter with the granola and orange zest to serve. Decorate with a few fresh thyme sprigs.
Brocciu is a white soft cheese from Corsica, mostly made from whey of the milk. It is very familiar to Italian ricotta, and can be eaten as it is or used in savoury or sweet recipes.
