Continuing the panna cotta theme, the tangy flavor of this variation comes from plain yogurt with a touch of honey to sweeten. A panna cotta is one of the easiest desserts to make for company as it can be made ahead, in fact, most have to be in order for the gelatin to set up. As the panna cotta doesn’t need baking, you can use any food safe ramekin, cup or bowl in which to serve the dessert. So bring out your favorite dish to match the occasion. I have chosen a favorite piece in my pottery collection which holds exactly 4 cups and to me matches the rustic feel of the block of honeycomb.
Honey Yogurt Panna Cotta
Recipe from Kitchen Garden Cookbook
1 teaspoon unflavored gelatin
1/2 cup cold whole milk or 1/4 cup 2% and 1/4 cup heavy cream
1 cup cold heavy whipping cream
1/2 cup plain yogurt, 2% fat
1/4 cup honey, plus more for serving, if desired
In a small bowl, sprinkle the gelatin over the cold milk and let stand for 10 minutes or until gelatin softens.
While the gelatin softens, in a bowl, stir together the 1/2 cup of the heavy cream and the yogurt of choice. Blend well. In a heavy saucepan, combine the remaining cream and honey and bring to a simmer. Remove from heat and add the gelatin mixture and stir until gelatin is dissolved. Stir into the yogurt. Pour the mixture into a 4 cup glass or bowl or in individual bowls. Cover and refrigerate at least 2 hours or up to 2 days. Drizzle on the extra honey or top with seasonal fruit. Serves 4.
The above iPhone photo is my contribution to Black and White Wednesday #83, hosted this week by Shruthi of Food and Clicks. Special thanks to Cinzia of Cindy Star Blog our lovely admin having been chosen by Susan of The Well-Seasoned Cook, BWW’s lovely brainchild.
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