Yogurt and Honey Panna Cotta |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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A delicious recipe from Icebox desserts. Very rich, and very, very good. Originally, it called for sour cream, but I think yogurt is better for a dessert. Cooking time is refrigeration time. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1 1/2 cups heavy cream |
1/2 cup honey (to taste) |
1 1/2 cups good quality plain yogurt |
1 1/2 cups heavy cream |
3 cups fresh fruit (optional) |
Directions:
1. Soften gelatin in 1/2 cup of heavy cream.
2. Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
3. Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
4. Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
5. The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.
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