Greek Yogurt and Walnut Half & Half Panna Cotta
DESCRIPTION
Ingredients
Walnut Half & Half
- 1 cup California walnuts, untoasted
- 2 cups water
- 1 tablespoon honey
- Pinch of kosher salt
Panna Cotta
- 2 tablespoons water, cold
- 2 1/2 teaspoons gelatin, unflavored (1 package)
- 1 1/2 cups Walnut Half & Half (recipe follows)
- 1/2 cup sugar
- 1 vanilla bean, split, seeds scraped
- 1 1/2 cups Greek yogurt
- 3/4 cup California walnut halves, toasted
- 1/2 cup honey
Preparation
Walnut Half & Half
- Place the walnuts in a bowl and cover with cold water. Let sit at room temperature for 2 hours. Drain and rinse the walnuts.
- Place the walnuts in a blender with the water, honey and salt. Blend until very smooth, about 2 minutes. Strain through a fine mesh strainer into a clean bowl.
Panna Cotta
- Place the water in a small bowl and sprinkle the gelatin over the water. Set aside until the gelatin has softened, 5 minutes. Place the walnut half & half, sugar and vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Remove from the heat and stir in the gelatin.
- Remove the vanilla bean from the warm walnut mixture and discard. Gradually whisk the warm walnut mixture into the yogurt and stir together gently. Pour the mixture into eight 1/2-cup ramekins and refrigerate until set, at least 3 hours.
- Place the walnut halves, honey and 1 to 2 tablespoons water in a saucepan over medium heat and warm slightly, 1 minute. Let cool completely.
- Just before serving, run a small knife around the edges of the ramekins. Dip the panna cotta molds in boiling water for 1 second just until loosened. Invert a dessert plate on each ramekin and turn each panna cotta onto the plate. You may have to tap and shake the ramekins or use a small knife to loosen the panna cottas.
- Drizzle with some of the honey and walnuts and serve.