Yogurt Panna Cotta with Winter Citrus

Slightly sour Greek yogurt makes the perfect medium for eggless custards, such as panna cotta. Its tang and richness complement just about any seasonal fruit: macerated cherries, roasted apricots and peaches, pears poached in port wine, or even wild huckleberries (which we drizzle with very good balsamic vinegar). Here, we capture winter in California with various bright citrus fruits and their candied peels. If you can’t find an oro blanco or a pomelo, use pink grapefruit instead.