Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey
Serving Size / Yield
- 2 Tbs. water
- 1-1/2 tsp. gelatin
- 2 C. heavy cream
- 1-3/4 C. Greek yogurt
- pinch of salt
- 1/3 C. honey, or more to taste (plus additional for drizzling)
- 2 tsp. vanilla
- 1 tsp. orange flower water
- the arils/ seeds of 1 fresh pomegranate
Measure the water into a small liquid measuring cup. Sprinkle the gelatin over the water and set it aside for the time being. While the water sets, whisk together the yogurt, pinch of salt, honey, vanilla, and orange flower water together in a large bowl (a pouring lip is helpful for this recipe) is or very large liquid measure. Set aside.
Pour the cream into a medium saucepan. Bring the cream to a boil over medium heat, whisking a bit. As soon as the cream comes to a boil, remove it from the heat. Pour the gelatin mixture into the cream and whisk them together well for a full minute to make certain that they are properly combined. Pour the cream mixture into the yogurt mixture. Whisk the two mixtures together. Pour the panna cotta into little sake cups or ramekins. Let the cups cool to room temperature. Place the little cups onto a rimmed baking sheet or tray. Cover the whole business with plastic wrap and place in the refrigerator for at least 5 hours or overnight.
When you are ready to serve your panna cotta, take them out of the fridge, sprinkle them with the pomegranate seed and drizzle on a bit more honey.