This will likely be the first of many references made to Martha Stewart on this blog. I got this delicious recipe from her website. Honey Yogurt Panna Cotta. Mmmmmm.
Some people may be put off in trying to make panna cotta because it seems like it can be a fussy and time-cosuming dessert to make. Nothing can be farther from the truth. In fact, making panna cotta isn’t much harder than making jello. Here’s how I made this easy dish.
I halved the original recipe so I would get 4 servings instead of 8.
Scrape out the inside of the vanilla bean with a kinfe.
Put the cream, sugar, scraped vanilla beans, and vanilla bean pod together into a pan. Bring it to a boil on the stove. Remove the pan from heat, cover, and allow it to sit for 10 minutes.
In the mean time, sprinkle the gelatin over the water and alloiw it to sit for about 5 minutes.
Mix together the yogurt, honey, and salt.
After the 10 minutes of letting the cream mixture sit is up, bring it back to a boil. When boiling, remove from heat and add the water-gelatin mixture in until it is well mixed.
Next, pour the cream mixture through a sieve and into the yogurt-honey mixture. Make sure the vanilla bean pods have been removed. Stir until both mixtures are combined.
Finally, pour the mixture evenly into 4 ramekins. The recipe states to allow for at least 4 hours for the panna cotta to thicken in the fridge. I have always let the ramekins sit in the fridge overnight, and the result has always been perfect.
Just before you’re ready to serve them, take the ramekins out of the fridge. Run a butter knife along the edge, to loosen the panna cotta from the ramekin. Put the ramekin in hot water for 10 seconds, then invert it onto a plate.
Drizzle more honey over the top and serve.
Martha would be proud.