Yogurt And Cardamom Panna Cotta With Baklava Biscotti And Orange Syrup

• 1 1/4 cups milk
• 1 1/4 cups cream
• 2/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 5 tsp powdered gelatin, bloomed in 1/3 cup cold water for 5 mins
• 1 1/4 cups Greek yogurt
• None None Baklava Biscotti
• 4 sheets filo dough
• 5 1/2 tbsp butter, 4 1/2 tbsp melted
• 3/4 cup mixed nuts, coarsely ground
• 3 tbsp brown sugar
• None None Syrup
• 1/2 cup honey
• 1/3 cup orange juice
• 1 tsp orange blossom water

1. Lightly grease eight 4oz ramekins or panna cotta molds. Place on a tray.
2. In a medium saucepan, combine milk, cream, sugar and spices. Stir over low heat until sugar dissolves. Add bloomed gelatin and stir until melted. Let cool slightly then strain into a large, clean bowl. Whisk in yogurt then distribute between prepared molds. Chill for 3 hours or overnight.
3. Meanwhile, to make the baklava biscotti, preheat oven to 400u0b0F. Line a baking tray with parchment paper. Layer filo dough, brushing each sheet with melted butter. Combine nuts and sugar then sprinkle over top. Starting from short end, roll up into a log. Place on prepared tray and brush with butter. Bake for 8-10 mins, until golden brown. Let cool then thinly slice on a diagonal.
4. To make the syrup, in a small saucepan, combine honey, orange juice and orange blossom water. Bring to a boil and simmer for 6-8 mins, until syrupy.
5. Remove panna cotta from molds and invert onto serving plates. Drizzle with syrup and serve with baklava biscotti.

milk, cream, granulated sugar, ground cardamom, ground ginger, powdered gelatin, greek yogurt, biscotti, dough, butter, mixed nuts, brown sugar, syrup, honey, orange juice, orange blossom water

Taken from recipes-plus.com/api/v2.0/recipes/27308 (may not work)