In the world of Greek desserts, the spotlight is always on the intricate, ultra sweet and most time consuming desserts. Example: Baklava. I guess any dessert with individually buttered sheets of dough, layered in between beds of finely chopped nuts and drenched in a honey syrup deserves some sort of recognition, but not all of it.
While Greek yogurt drizzled with honey doesn’t get many oohs and ahhs, it’s one of the most common post-meal treats in Greece with sweet and sour flavors that complement each other perfectly. These flavors inspired this light and refreshing twist on traditional Panna Cotta which I think deserves it’s own spotlight. Hey Baklava, move over.
HONEY & YOGURT PANNA COTTA
1 envelope unflavored gelatin
4 tbsp whole milk
2 c heavy cream
1 tbsp vanilla bean paste (I used Nielsen Massey) or vanilla extract
1/3 c Greek honey plus extra for topping ( I used Attiki)
1/3 c sugar
2 tsp lemon juice
2 c plain Greek yogurt (I used Fage)
walnuts or berries for topping
Pour milk into a small bowl, add gelatin powder, stir and set aside. Meanwhile, combine heavy cream, vanilla, honey and sugar in a medium pot and bring to boil while stirring. Remove from heat and allow to cool for 2-3 minutes. Add gelatin-milk mixture, lemon juice and yogurt stirring well in between additions.
Pour mixture into small ramekins or dessert bowls and place in refrigerator for 3-4 hours or until ready to serve. Before serving, top with a thin layer of Greek honey and garnish with nuts or berries before serving.