Yogurt And Honey Panna Cotta

Name: Yogurt And Honey Panna Cotta
Prep time: 10 min
Cook time: 5 min
Total time: 255 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup heavy cream or whole milk; 1 teaspoon unflavored gelatin; ⅓ cup honey; 1 cup whole-milk plain Greek yogurt; 1 teaspoon vanilla; Pinch of salt; 1 Fresh berries or Fresh Berry Coulis

Cuisine:Italian

Course:Dessert

10m prep 5m cook 4h ready

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).

1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
3 tablespoons sugar, or more to taste
2 teaspoons strained lemon juice, or more to taste

Sub-recipe steps

Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.