Yogurt and Honey Panna Cotta

• 1 (1/4 ounce) envelope unflavored gelatin
• 1 12 cups heavy cream
• 12 cup honey (to taste)
• 1 12 cups good quality plain yogurt
• 1 12 cups heavy cream
• 3 cups fresh fruit (optional)

1. Soften gelatin in 1/2 cup of heavy cream.
2. Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat.
3. Whisk in the cream/gelatin mixture, followed by the remaining cream.
4. Whisk the new cream mixture into the yogurt in a separate bowl.
5. Pour into 6 individual serving cups/molds; or into a large mold.
6. (I poured it into a large yogurt container.
7. ).
8. Refrigerate at least 6 hours.
9. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
10. The fruit really balances out the rich sweetness of the panna cotta.
11. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.

unflavored gelatin, heavy cream, honey, yogurt, heavy cream, fresh fruit

Taken from www.food.com/recipe/yogurt-and-honey-panna-cotta-219770 (may not work)