Directions: |
Directions:In a heavy bottom saucepan, pour the heavy cream along with 1 tablespoon of honey. Split the vanilla beans in half and with the back of your knife, scrape out the vanilla bean caviar. Add it to the pan along with the empty vanilla pod. Whisk the heavy cream and bring it to medium heat. Don’t boil it but just let it simmer for 1 minute as you keep whisking. Then, switch off the heat and cover the pan. Leave it aside for 5 minutes. This will infuse the cream with vanilla flavor.
Take a bowl and pour ¼ cup of cold water along with the gelatin powder. Whisk and keep aside for 5 minutes. The gelatin will dissolve in the water and bloom.
After the gelatin blooms, place the heavy cream back on medium heat and add the gelatin to the pan. Whisk for 5 minutes at medium heat. This will dissolve the gelatin evenly into the cream.
In a separate mixing bowl, whisk the yogurt with ¼ cup of honey until it combines to form a smooth texture. Strain the heavy cream into the yogurt mixture and whisk to mix everything once again.
Divide it into 4 ramekin containers or any bowls of your choice. Cover the bowls with a clear wrap and place in the refrigerator for 4 hours to set.
To unmold, place the dishes carefully in boiling water just for a few seconds and then, run a knife along the edges of the bowl. Place a plate on top of the bowl and flip. You might have to shake the bowl a little for the panna cotta to come out. Alternatively, you could also serve it, as is, in the bowl, topped with fresh fruits and extra drizzle of honey. |
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