Honey Yogurt Panna Cotta

• 1 envelope (2 1/4 tsp) unflavored gelatin
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 5 tbsp raw honey (4 tbsp for the panna cotta, 1 tbsp for the berries)
• 1 lemon (2 strips of zest, plus 1 tsp juice)
• 1 1/2 cups plain Greek yogurt (full-fat)
• 1 tsp vanilla extract
• 1 1/2 cups raspberries (fresh or frozen and thawed)
• 2 tbsp, chopped pistachios

Instructions

1. Pour 3 tbsp cold water into a small bowl, sprinkle the gelatin over the surface, and leave it 5 minutes to swell into a spongy mass.
2. Warm the milk, cream, 4 tbsp of the honey, and the lemon zest strips in a small saucepan over medium-low heat, stirring, until steaming but not boiling, about 4 minutes.
3. Take the pan off the heat, remove the zest, add the gelatin, and stir for a full minute until no grains remain. Stir in the vanilla.
4. Let the mixture cool for 10 minutes, stirring now and then, until it is just warm to the touch.
5. Whisk the yogurt in a large bowl until smooth, then whisk in the warm milk mixture a little at a time.
6. Divide the mixture among 6 small glasses or ramekins, cover, and chill at least 4 hours or overnight, until set with a gentle wobble.
7. Just before serving, crush the raspberries with the remaining 1 tbsp honey and the lemon juice, spoon them over each glass, and sprinkle with the pistachios.

Tips

• Cool the milk mixture before it meets the yogurt. Hot liquid can split the yogurt into flecks, and if that happens, pour the mixture through a fine sieve.
• To turn the panna cotta out onto a plate, use 1 tbsp gelatin instead and dip each ramekin in hot water for 10 seconds before inverting. For a vegetarian version, replace the gelatin with about 1½ tsp agar powder, boil it in the milk and cream for 2 minutes, then whisk it into the yogurt right away, since agar sets as it cools and sets firmer than gelatin.
• It keeps covered in the fridge up to 2 days. Add the raspberries just before serving so they stay bright.
• Honey should not be given to infants under 12 months old.

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