Yogurt Panna Cotta with Pomegranate Honey
Photography by Kate Mathis
Recipe by Rochelle Palermo
| Start to Finish | Makes |
|---|---|
25 minutes (plus chilling) | 8 small bowls or glasses |
Ingredients
2 1/2 tsp. unflavored gelatin
3 tbsp. fresh lemon juice
3/4 cup sugar
1 3/4 cups heavy cream
2 1/4 cups plain whole-milk yogurt
3/4 cup pomegranate juice
1 tbsp. honey
1/2 vanilla bean, seeds scraped
Pomegranate seeds, for garnish
Preparation
In medium saucepan, stir gelatin and lemon juice until gelatin dissolves. Let stand for 15 minutes. Whisk in sugar and 1 cup cream. Bring to a simmer over medium-low. Whisk in yogurt and remaining 3/4 cup cream. Divide among 8 small bowls or glasses. Chill for 8 hours. In small saucepan, boil pomegranate juice, honey, and vanilla bean seeds until mixture thickens, about 4 minutes. Chill honey; drizzle over panna cotta. Garnish with pomegranate seeds.
