Last week I shared with you my little Honey Yogurt Panna Cottas, made in small molds for individual servings. I also made the same panna cotta in one large mold, for a more, well, dramatic presentation.
The recipe is almost exactly the same, just presented differently. To serve, just spoon off a slice and place in a bowl, then top with more sauce. Because unmolding a panna cotta from a large mold can be more challenging because of its delicate texture, I’ve added a little more gelatin to this version, just to help it hold its shape a little better.
This would also make a stunning dessert for a Valentines Meal, if your headed in that direction.
- 1 1/2 C. Honey Greek Yogurt
- 2 T. fresh Lemon Juice
- 1/4 C. Water
- 4 t. Gelatin(powdered)
- 1 1/2 C. Almond or Coconut Milk
- 1/4 C. Honey
- 1 recipe Blood Orange Sauce
- Mint leaves, to garnish
- Place the honey yogurt and the lemon juice in a mixing bowl. Set aside.
- Pour the water in a small bowl and sprinkle the gelatin on top. Let the gelatin bloom for at least 5 minutes.
- 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.
- Pour 1/2 of the milk mixture into the bowl of yogurt and mix until combined and smooth. Add the remaining milk mixture and whisk until incorporated.
- Pour the mixture into a 3 1/2-4 C. mold.
- Chill for at least 4 hours, or until set.
- 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.