Greek Honey & Yogurt Panna Cotta

From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006. “I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.,” says pastry chef Kate Zuckerman “I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts.” - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 16  ounces  strained whole milk Greek yogurt
• 8  ounces creme fraiche
• 1⁄4 cup  greek honey
• 2⁄3 cup  whole milk
• 2⁄3 cup  cream
• 3⁄4 cup sugar
• 3  fresh  egg whites
• 1  tablespoon gelatin powder

Directions

1. Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
2. Set aside at room temperature.
3. Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
4. Set it aside.
5. Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
6. Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
7. Meanwhile, whisk together the egg whites and the remaining sugar.
8. Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
9. Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
10. Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
11. The custard is done when it thickens enough to coat the wooden spoon.
12. Remove the custard from the heat and stir in the bloomed.
13. gelatin.
14. Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
15. Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
16. Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
17. Whisk gently but briskly until the ingredients are homogeneous and smooth.
18. Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
19. Refrigerate custards for at least two hours or up to two days before serving.