Yogurt panna cotta with apricot honey wine topping


Vivian Henoch
February 8, 2011 6:30AM (UTC)

Ingredients

Panna cotta

  • 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

Topping

  • 1 cup dried apricots
  • 1 cup semi-dry white wine, such as Vouvray
  • ¼ cup honey

Directions

  1. Sprinkle the gelatin over the cold water in a bowl and let stand for 5 minutes.
  2. 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.
  3. Put the yogurt in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
  4. 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.
  5. Meanwhile, bring apricots, wine and honey to a simmer and cook until the apricots are plump and wine forms a sauce-like consistency.
  6. To serve, either unmold panna cotta onto dessert plates or serve out of their containers, topped with some apricot and sauce.

Vivian Henoch

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