YOGURT AND HONEY PANNA COTTA
4 servings
A light and tangy take on the classic. The use of less gelatin makes for a very creamy, barely set dessert. It should be enjoyed straight from the ramekin, and is particularly good when the cream is infused with elderflower blossoms (see Flavorings for Custard Bases).
Pour into a medium saucepan:
- 1 cup heavy cream or whole milk
Sprinkle over the cream or milk:
- 1 teaspoon unflavored gelatin
Let stand for 5 minues to soften. Place the saucepan over medium heat and bring to a simmer, whisking until the gelatin is dissolved, about 2 minutes. Remove from the heat and whisk in:
- ⅓ cup honey
Whisk until dissolved. Whisk in:
- 1 cup whole-milk plain Greek yogurt
- 1 teaspoon vanilla
- Pinch of salt
If desired, pass the mixture through a fine-mesh sieve. Divide the mixture among four 4-ounce ramekins, glasses, or teacups and refrigerate until set, at least 4 hours. Serve with:
- Fresh berries or Fresh Berry Coulis