Greek Honey & Yogurt Panna Cotta

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
  • Set aside at room temperature.
  • Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
  • Set it aside.
  • Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
  • 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.
  • Meanwhile, whisk together the egg whites and the remaining sugar.
  • Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
  • Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
  • Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
  • The custard is done when it thickens enough to coat the wooden spoon.
  • Remove the custard from the heat and stir in the bloomed.
  • gelatin.
  • Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
  • Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
  • Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
  • Whisk gently but briskly until the ingredients are homogeneous and smooth.
  • 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.
  • Refrigerate custards for at least two hours or up to two days before serving.
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