Yogurt Panna Cotta with Walnuts & Honey

Yogurt Panna Cotta with Walnuts & Honey combines Greek yogurt with a classic “cooked cream” Italian dessert. Although gelatin-based panna cotta can be unmolded, I added the creamy mixture to dessert glasses and then topped it with toasted almonds and locally produced honey. It could also be topped with fruit sauces (even chocolate) or servee with assorted berries or other fruits. 
Other panna cotta on our blog include:  Classic Panna Cotta and Grapefruit Topped Panna Cotta

Yogurt Panna Cotta with Walnuts & Honey    8 servings

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/4 cup granulated sugar

Pinch of salt

1 1/2 teaspoons vanilla

1 cup Honey Vanilla Greek Yogurt (I used Greek Gods® brand)

Toppings:

About ½ cup toasted walnuts (bake for 5 minutes in 350° oven)

Honey to drizzle

1. Sprinkle the gelatin over cold water and let stand for 5 minutes.
   
2. In a saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
   
3. Stir gelatin into the warm cream until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
   
5. Fill 8 (2/3 cup capacity) ramekins, custard cups, or dessert glasses with the mixture.  Chill at least 4 to 6 hours. 
6. Before serving, top with toasted walnuts and drizzle with honey.
   

For more info. on unflavored gelatin click on  http://whatscookingamerica.net/gelatintip.htm

Recipe without photos . . .

Yogurt Panna Cotta with Walnuts & Honey    8 servings

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/4 cup granulated sugar

Pinch of salt

1 1/2 teaspoons vanilla

1 cup Honey Vanilla Greek Yogurt (I used Greek Gods® brand)

Toppings:

About ½ cup toasted walnuts (bake for 5 minutes in 350° oven)

Honey to drizzle

1. Sprinkle the gelatin over cold water and let stand for 5 minutes.
2. In a saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir gelatin into the warm cream until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Fill 8 (2/3 cup capacity) ramekins, custard cups, or dessert glasses with the mixture.  Chill at least 4 to 6 hours.
6. Before serving, top with toasted walnuts and drizzle with honey.