Ingredients for Yogurt And Honey Panna Cotta
- Unflavored Gelatin
- 1 1/2 cups (360ml) heavy cream
- 1/4 cup (50g) honey
- Plain Yogurt
- Fresh berries (strawberries, raspberries, blueberries etc.) for garnish (optional)
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How to Make Yogurt And Honey Panna Cotta
- Sprinkle 1 teaspoon of gelatin over 1/2 cup (120ml) heavy cream in a small bowl. Let it bloom for 5 minutes.
- In a small saucepan, combine 1/2 cup (120ml) heavy cream and 1/4 cup (50g) honey. Heat over medium heat, stirring constantly, until honey is dissolved and mixture is just simmering. Remove from heat.
- Gently whisk the bloomed gelatin mixture into the warm honey cream until completely dissolved.
- Stir in the remaining 1 cup (240ml) heavy cream until smooth.
- In a separate bowl, whisk together 2 cups (473ml) plain Greek yogurt and 1 teaspoon vanilla extract.
- Gradually whisk the honey-cream mixture into the yogurt until well combined.
- Pour the mixture into 6 individual serving cups or a large mold.
- Refrigerate for at least 6 hours, or preferably overnight, until set.
- To unmold, dip the bottom of the serving cups briefly in warm water before inverting onto plates.
- Alternatively, spoon the panna cotta directly from the mold into bowls.
- Garnish with fresh berries (such as raspberries, strawberries, or blueberries) and a light drizzle of honey, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
104g
Fat
143g
Carbs
9g
