Panna Cotta with Lemon-Thyme Peaches
A silky smooth Italian dessert made with cream and yogurt, delicately flavored with honey and almond extract, topped with fresh peaches macerated in lemon-thyme sugar.
Ingredients
- •1¼ teaspoon unflavored gelatin
- •2 tablespoon water
- •1¼ cups heavy cream
- •1 cup plain low-fat yogurt
- •¼ cup mild honey
- •⅛ teaspoon pure almond extract
- •1½ tablespoon fresh lemon-thyme leaves
- •1 tablespoon sugar
- •3 whole peaches
- •peeled if desired
- •pitted
- •and thinly sliced
Cooking Instructions
- 1.
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.
5 min
- 2.
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
3 min
- 3.
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
480 min
- 4.
Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
20 min
- 5.
Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.
2 min
