Honey Yogurt Panna Cotta with Blood Orange Sauce
  • 1½ C. Honey Greek Yogurt
  • 2 T. fresh Lemon Juice
  • ¼ C. Water
  • 1 T. Gelatin(powdered)
  • 1½ C. Almond or Coconut Milk
  • ¼ C. Honey
  • 1 recipe Blood Orange Sauce
  • Mint leaves, to garnish
  1. Place the honey yogurt and the lemon juice in a mixing bowl. Set aside.
  2. Pour the water in a small bowl and sprinkle the gelatin on top. Let the gelatin bloom for at least 5 minutes.
  3. Place the milk and honey in a saucepan and bring just to a simmer. Add the bloomed gelatin to the milk and whisk in until it has fully dissolved.
  4. Pour ½ of the milk mixture into the bowl of yogurt and mix until combined and smooth. Add the remaining milk mixture and whisk until incorporated.
  5. Divide the mixture between 8-10 silicone molds, or 8 ramekins.
  6. Chill for at least 3 hours, or until set.
  7. To serve: Unmold the panna cottas onto small plate(dip the outside of the mold in hot water and invert) and then spoon the blood orange sauce around the panna cottas. Top with a few ribbons of mint leaf. Serve cold.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/22/honey-yogurt-panna-cotta-with-blood-orange-sauce/