Greek Yogurt Panna Cotta with Honey-Glazed Apricots
- TOTAL TIME: 30 MIN PLUS 3 HOUR CHILLING
- SERVINGS: 6
Kate Neumann describes this cool, delicate dessert as "just fruit and cream, barely sweetened. It has the qualities of custard without the egginess. Greek yogurt makes it wonderfully tangy." She tops the panna cotta with dried apricots that she's plumped in wine and honey, often adding a scattering of crunchy, salty toasted almonds or pistachios.
- 1 envelope unflavored gelatin (2 1/4 teaspoons)
- 2 tablespoons cold water
- 1 cup heavy cream
- 1/3 cup sugar
- 1 vanilla bean, split, seeds scraped
- One 17.6-ounce tub of Greek yogurt, such as Fage Total brand (2 cups)
- 1 cup dried apricots
- 1 cup semi-dry white wine, such as Vouvray
- 1/4 cup honey
- In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
- Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
- Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.