Honey Yogurt Panna Cotta - Large Mold
  • 1½ C. Honey Greek Yogurt
  • 2 T. fresh Lemon Juice
  • ¼ C. Water
  • 4 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. Pour the mixture into a 3½-4 C. mold.
  6. Chill for at least 4 hours, or until set.
  7. To serve: Unmold the panna cotta onto a small platter or cake stand(dip the outside of the mold in hot water and invert) and then spoon the blood orange sauce over the top of the panna cotta, allowing to drip down the sides. Top with a few mint leaves. Serve cold.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/28/honey-yogurt-panna-cottarevisited/