Greek Yogurt Panna Cotta with Walnuts and Honey

By Joanne Weir
Total Time
3 Hrs, 20 Mins
Serves
8
Course
Desserts

DESCRIPTION

Drizzle with sweet honey and add in the crunch of toasted walnuts and you have the perfect dessert!

Prep Time
10 Mins
Cook Time
3 Hrs, 10 Mins
Total Time
3 Hrs, 20 Mins
Calories
211
Total Fat
6.5
Trans Fat
0
Polyunsaturated Fat
5
Cholesterol
4
Sodium
62
Carbohydrates
33
Dietary Fiber
1
Protein
6

Ingredients

  • 2 tablespoons water, cold
  • 2 1/2 teaspoons gelatin, unflavored (1 package)
  • 1 cup milk, whole, or heavy cream
  • 1/3 cup sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 cups Greek yogurt
  • 3/4 cup California walnut halves
  • 1/2 cup honey

Preparation

  1. 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 cream, sugar and vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Remove from heat and stir in the gelatin.
  2. Remove the vanilla bean from the warm cream mixture. Gradually whisk the warm cream into the yogurt and stir together gently. Pour the mixture into eight 1/2-cup ramekins and refrigerate until set, at least 3 hours.
  3. In the meantime, preheat an oven to 375°F. Place the walnut halves on a baking sheet and toast until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts, honey and 1 to 2 tablespoons water in a saucepan over medium heat and warm slightly, 1 minute. Let cool completely.
  4. 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.
  5. Drizzle with some of the honey and toasted walnuts and serve.