Greeky-Yogurt Panna Cotta

Name: Greeky-Yogurt Panna Cotta
Cuisine: Greece
Ingredients: 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); ½ cup (100 grams) sugar; 1 cup (240 milliliters) heavy cream; 1 envelope unflavored gelatin; 1 cup (240 milliliters) whole milk; 1 ¼ cup (73 grams) good-quality honey; 1 ½ cups (375 grams) full-fat plain Greek yogurt; 1 ½ vanilla bean, split; Pinch of salt

With Warm Lemon-Honey Sauce

Preparation info

Makes
4 to 6

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

During the summers in Greece, I always start my morning with a bowl of dense, creamy Greek yogurt topped with generous amounts of golden honey. With this recipe, I wanted to take the spirit of those flavors and transform them into a slightly more refined dessert.

Ingredients

1 cup (240 milliliters) whole milk
1 envelope unflavored gelatin

Europe
Greece
Dessert
Gluten-free
Vegetarian

Method

Place the milk in a medium-size saucepan, add the gelatin, and let stand for 1 minute. Whisk in the cream, sugar, and salt.
With a paring knife, gently scrape the seeds of the vanilla bean into the saucepan, then throw in the pod. Heat the mixture over medium heat, whisking constantly, until it comes to a boil.
Remove from the heat and whisk in the yo