Panna cotta with yogurt and honey
- 2 ½ teaspoons (7 g) unflavored gelatin powder
- 450 g strained Greek yogurt (full fat)
- 225 ml milk
- 225 ml heavy cream
- 70 g granulated sugar
- lemon juice from ½ lemon (about 30 ml)
- 110-170 g pine tree honey
- 55-85 g walnuts
- If you are planning to unmold the panna cotta, brush 6 ramekins. You can also serve panna cotta on a glass in order not to unmold it.
- Put the water in a small bowl and add the gelatin and let it soften, about 15 minutes.
- Meanwhile, in a bowl combine milk and heavy cream.
- In another larger bowl add and lightly beat the yogurt and then add the half of the amount of the milk-heavy cream mixture, with a hand whisk. Set aside.
- In a small pot simmer the remaining milk-heavy cream mixture and sugar. Add the water-gelatin mixture (it will dissolve immediately), and remove from heat.
- Then add this mixture to the yogurt mixture and add the lemon juice.
- Divide the mixture equally to the 6 ramekins and refrigerate for at least 2 hours.
- When you are ready to serve to unmold the ramekins, by filling a small pot with water and letting it simmer for a bit. Dip the lower part of the ramekins in the pot for 5 seconds. Turn each one out on to a serving plate.
- To serve, top each panna cotta with 1-2 teaspoons of pine tree honey and sprinkle with chopped walnuts. These will keep for a few days in the fridge.