Panna Cotta with Vanilla and Honey

Since the first version didn't quite come out as expected, I am attempting this recipe again with the hopes of creating a more delicate texture to a dessert that is supposed to not make you pass out after dinner from caloric overload. If you are going to pair a wine with this, I suggest a sweet dessert wine like moscato, port, or a dry Riesling. This particular ingredient ratio comes from Martha Stewart's recipe site. I figure, if she can cater this, it is probably a good one to make.

I buy my raw honey locally, either from the farmer's market or directly from a farm. Prices here range from $10-15/quart, the latter pricing is typically during peak summer season at the farmer's market.

If you're still looking to count calories with this one, you may be able to shave off a few by using low fat yogurt instead of whole milk yogurt. I don't recommend mucking up this recipe using fat-free yogurt.

Ingredients

2 c. organic heavy cream
2 tbsp unbleached, organic granulated sugar
1 tbsp raw honey
1 vanilla bean
1 envelope unflavored gelatin (1/4 oz; 1 tbsp) + 1/2 c. water
1 c. plain organic whole milk yogurt
pinch of sea salt
1/4 c. raw honey, warmed

Directions

1. In a medium saucepan, add cream, sugar, 1 tbsp honey, and a vanilla bean (split lengthwise with its seeds scraped out and added to the cream as well as the pod). Boil until sugar is dissolved. Remove from heat and cover with a lid. Let the vanilla bean infuse the cream for about 10 minutes.

2. In a small bowl, add unflavored gelatin powder to half a cup of water. Let gelatin soften for a few minutes.

3. In a large bowl, whisk together yogurt and salt.

4. Bring cream to a boil and remove from heat. Stir in gelatin. Use a strainer when pouring the cream into the yogurt to remove the vanilla bean fragments. Mix until well combined.

5. Pour combined liquid into ramekins, depending on whatever sizes you have on hand. This batch made it evenly into eight 4oz ramekins. Chill for 2 hours, up to 2 days.

6. Warm 1/4 c. raw honey in a heat-proof bowl in the oven on its lowest setting for 15 minutes. In my oven this heat setting is 170 degrees F. This will allow you to pour the honey easily on and around the plated panna cotta.

7. To serve: unmold each panna cotta by running a straight paring knife around the inner edge of the ramekin. Set the ramekin in a bowl of boiling hot water for a few seconds, then invert the ramekin onto a serving plate. Hold these two together, firmly shake to release the panna cotta. Drizzle with honey before eating.