Panna Cotta is cool, creamy textured, Italian treat which you can play with to create a new version every time you make it. Panna cotta translates literally as “cooked cream” and many recipes do indeed contain heavy cream which of course creates a calorie heavy, rich pudding like dessert that although delicious is not something you’d want to enjoy too often
Yield: Serves 4 – 6
Prep Time: 15 mins
Cook Time: 10 mins
Rich, creamy and very healthy too. This light dessert would be great after any meal.
1 Cup Plus 3 Tablespoons Skim Milk
1 Envelope Unflavored Gelatin
1/4 to 1/3 Cup ARDEN HILLS GOLD Honey
1 Teaspoon Vanilla Extract
2 Cups Fat Free Greek Yogurt
1 1/2 Cups Chopped Dried Apricots
1 Cup Dry White Wine
1/4 Cup ARDEN HILLS GOLD Honey
In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften.
In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.
Add the vanilla and 1/4 cup of the honey, stir and taste.
Add the remaining ARDEN HILL GOLD Honey.
Whisk in the gelatin and continue to whisk until it has completed melted into the hot milk.
Stir in the two cups of yogurt and mix until well blended.
Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses as shown in the photo and refrigerate for at least 3 to 4 hours.
For the topping, place the apricots in a saucepan with the ARDEN HILL GOLD Honey – truly local – and blend with wine and bring to a boil.
Reduce the heat, and continue to cook until the apricots are very soft, and the wine and ARDEN HILL GOLD Honey have thickened, about 20 minutes, then cool.
To serve, place a scoop of the apricots on each panna cotta with some of the syrup. If you are daring, you can put your Panna Cotta in the microwave for 30 sec +/- and serve slightly warm.
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