- 1 envelope unflavored gelatin (2 ¼ teaspoons)
- 2 tablespoons cold water
- 1 cup heavy cream
- 1/3 cup sugar
- 1 vanilla bean, split, seeds scraped into cream
- 2 cups (about one 17.6-ounce tub) of Greek yogurt, such as Fage Total brand, at or nearly room temperature
- Pinch salt
- 1 cup dried apricots
- 1 cup semi-dry white wine, such as Vouvray
- ¼ cup honey
- Sprinkle the gelatin over the cold water in a bowl and let stand for 5 minutes.
- Heat the cream with the sugar, vanilla bean and seeds, and salt. When it comes to a bare simmer (not boil), turn off heat, cover and let sit for 5 minutes. Remove vanilla bean, and stir a few tablespoons into the gelatin to loosen it up. Then pour all the gelatin/cream mixture into the still-hot cream. Stir until gelatin is totally dissolved.
- Put the yogurt in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
- Fill 6 ramekins or custard cups with the panna cotta mixture. When the mixture is room temperature, cover with plastic wrap and chill 4 to 24 hours.
- Meanwhile, bring apricots, wine and honey to a simmer and cook until the apricots are plump and wine forms a sauce-like consistency.
- To serve, either unmold panna cotta onto dessert plates or serve out of their containers, topped with some apricot and sauce.