Let’s stretch summer out as long as possible, shall we? This is a great panna cotta recipe that uses yogurt so it has a nice tang to it. While watermelon was refreshing, my family preferred the nectarines that we enjoyed over the leftover panna cotta the next day. But after tasting this recipe, you may not have any leftovers. This recipe is adapted from the one in the July 2008 Gourmet that is accompanied by lemon-thyme peaches.
1 1/4 tsp. unflavored gelatin (from a 1/4-ounce envelope)
2 TBS. water
1 1/4 cups heavy cream
1 cup plain whole milk yogurt
1/4 cup mild honey
1/8 tsp. vanilla extract
sliced fresh, seasonal fruit of your choice
- Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 teaspoon salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
- Whisk together yogurt, honey, and vanilla extract, then whisk in cream mixture.
- Pour mixture into 4 ramekins and chill, covered, until set, at least 8 hours.
- Turn out of the mold first or simply top with the fruit and serve in the ramekin. (The panna cotta can be chilled for up to 3 days).