Greek Yogurt Panna Cotta

Dreams do come true. The combination of honey glazed peaches, vanilla bean,  and raw honey are a true delight to your senses. The Greek yogurt adds a tanginess that regular panna cotta does not embody, and will surely have your tastebuds craving more. Serves 6.

What You'll Need:

2 C Greek yogurt (17.6 tub)

1 C heavy cream

1/4 C sugar

2 tbsp cold water

1 gelatin packet (8 oz)

2 vanilla beans, split for the seeds

2 fresh peaches

2 tbsp raw honey

Preparation: Combine the gelatin and cold water in a small bowl. Stir together slightly and let sit for 5 minutes to fully combine. In a small pot, simmer the cream, sugar, and vanilla until the sugar is completely dissolved. Skin and chop your peaches into fine cubes, and cook them with 3/4 of the honey in another small pot, about 2-3 minutes. Place the peaches and cream mixture together in a medium-sized bowl, slowly stirring in the greek yogurt. Thoroughly stir in the gelatin. Portion out the mixture into your ramequins. Let set in the refrigerator at least 3 hours. 

Alyssa D'Adamo