Serves4
- Active time:20 min
- Start to finish:8 1/2 hr
July 2008
Though we can appreciate the beauty of a panna cotta that’s been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.
For panna cotta:
-
1 1/4
teaspoon
unflavored gelatin (from a 1/4-oz envelope)
-
2
tablespoons
water
-
1 1/4
cups
heavy cream
-
1
cup
plain low-fat yogurt
-
1/4
cup
mild honey
-
1/8
teaspoon
pure almond extract
For peaches:
-
1 1/2
tablespoon
fresh lemon-thyme leaves
-
1
tablespoon
sugar
-
3
peaches, peeled if desired, pitted, and thinly sliced
Make panna cotta:
-
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.
-
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
-
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Prepare peaches:
-
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.
Cooks’ note: Panna cotta can be chilled up to 3 days.