Feeling a bit uninspired, I scanned some of my favourite blogs for something that could coerce me back into the kitchen. Helen’s Roasted Apricot and Lavender Panna Cottas had me salivating (surely a good sign), so I hit up the farmer’s market looking for some fresh fruit. I found some white peaches that literally lured me to their bin by their sweet smell wafting through the throngs of shoppers.
I’ve been on a bit of a health kick after my recent health issues, so I wanted to see if I could make this dessert a bit healthier without losing the satiny creaminess that’s the hallmark of good panna cotta. Using yogurt and honey and replacing some of the cream with skim milk, I came up with a concoction that’s no-less decadent yet considerably healthier.
Panna Cotta’s are usually topped with a tart fruit sauce of some sort to offset the intense creaminess, but since the yogurt in this Panna Cotta provided the requisite tartness, I went for a sweeter fruit puree that complimented the honey wonderfully with its sweet floral aroma.
for the Panna Cotta
1/2 C cream
1/2 C skim milk
3 Tbs sugar
3 Tbs honey
1 1/2 tsp gelatin bloomed in 2 Tbs water
1 C plain yogurt
for white peach puree
3 small white peaches peeled
1 Tbs lemon juice
honey to taste
Heat cream, milk, honey, sugar until hot but not boiling. Add the bloomed gelatin and vanilla stirring until the gelatin is completely dissolved.
Take it off the heat and allow to cool for 5-10 minutes. Add the yogurt and whisk to combine.
Pour the mixture into 4 ramekins and refrigerate for 4 hours.
For the puree, just add the peaches and lemon juice to a blender or food processor and puree. You may need to add some water if it’s too thick and honey if it’s not sweet enough.
To serve, put the ramekins in a pan of hot water for a minute then unmold them onto plates then top with the puree. If you’re serving them in a glass (above photo) just top with the puree and serve with a spoon.