This panna cotta is light-as-air and melts in the mouth.  Topped with the peaches that have been macerated with the lemon thyme meld very nicely with this desert.


For the Panna Cotta
1 ¼ tsp. unflavored gelatin (from a 1/4-ounce envelope)
2 Tbsp. water
1 ¼ cups heavy cream
1 cup plain low-fat yogurt
¼ cup mild honey
1/8 tsp. pure almond extract

For Peaches
1 ½ Tbsp. fresh lemon-thyme leaves
1 Tbsp. honey
3 peaches, peeled if desired, pitted and thinly sliced


Panna Cotta: Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften.  Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring until gelatin has dissolved.
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Peaches: Mince lemon thyme with honey, and then toss with peaches.  Let macerate, stirring occasionally, at room temperature 20 minutes.  While peaches macerate, let panna cotta stand at room temperature.
To Serve: Top bowls of panna cotta with peaches and their juice.  Drizzle with additional honey if desired.

Note: Panna Cotta can be chilled up to 3 days


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