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 cups cream
- 1/2 cups milk skim
- 3 tablespoons evaporated cane sugar
- 3 tablespoons honey
- 1 1/2 tsps gelatin water bloomed in 2 tablespoons
- 1 tsp
- 1 cup yogurt plain
for white peach puree
- 3 peaches small white peeled
- 1 tablespoon lemon juice
- to taste honey
- 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.