Honey Buttermilk Panna Cotta

I generally eat a small carton of yogurt at work for breakfast. Usually Tillamook vanilla although recently I've been enjoying some of the Activia brand.

I recently came across a new one I hadn't seen before called FAGE total yogurt. The packaging interested me because it has two compartments. The larger one is All natural Greek strained yogurt. The smaller container is honey. Simple honey.

OMG, the best ever. I never thought about combining the two but this stuff is delicious and blows all other yogurts away. I even looked on the net and it's apparently rated the number one yogurt (Yogurt ratings) To save money I bought some plain greek yogurt and added my own honey and brought that to work, but somehow it's just not the same. They have a winner with product. I'm not a shill for FAGE, but if you can find it, I suggest you try it.

So, what does this have to do with Panna Cotta? Huh?

Well I like the yogurt and honey so much I remembered a Panna Cotta I made here earlier with raspberries that was delicious. (Buttermilk Raspberry Panna Cotta) it ocurred to me maybe a simple panna cotta with honey would work. I kept the same Buttermilk component as I like the taste it imparts. I will probably make it again and substitute Greek yogurt for the buttermilk but decided to stay with the tried and true.

And some might ask, why Panna Cotta in the winter? Well, the Holidays were full of sweets, oftentimes heavy, rich sweets. I decided a little something light in the fridge would be a welcome change.

Ingredients and Method:

1 envelope gelatin
2 tablespoons warm water
1 1/2 cups whipping cream
1 1/2 cups buttermilk
1/2 cup sugar
1 vanilla bean, split and scraped of seeds
ground nutmeg for garnish

For the Panna Cotta, combine sugar, vanilla, and heavy cream in a saucepan over
medium heat and bring to a boil, immediately then turning off the heat.

Allow the gelatin to soften in 1/4 cup water and then add to the heavy cream mixture
and stir well. Add the buttermilk and stir well.

Take 6 to 8 ramekins and pour one tablespoon of honey into the bottom of each.

Allow the panna cotta to cool for at least 45 minutes.

Slowly pour the panna cotta on top of the honey in each ramekin and sprinkle with nutmeg and allow to cool in the refrigerator overnight.


Enjoy!