ORANGE-HONEY-YOGURT PANNA COTTAS WITH ORANGE-HONEY-CARDAMOM SYRUP
Panna cotta is a classic Italian dessert that’s simple and easy to make but looks like a million bucks in a dish. Traditionally it’s made with milk or cream, but we’ve added Greek yogurt and honey for a surprising sweet tang.
1 ⁄ cups (310 mL) cold whole milk
2 pouches unflavoured gelatin powder,
2 tbsp (30 mL)
2 ⁄ cups (625 mL) plain or honey-flavoured Greek yogurt
⁄ cup (125 mL) runny honey, divided
⁄ cup (175 mL) freshly squeezed blood orange juice, divided
Zest of 1 washed blood orange, about
1 tbsp (15 mL)
2 green cardamom pods; smacked to open slightly with the flat of a chef’s knife or back of a wooden spoon
Add cold milk to a medium saucepan and sprinkle gelatin over the top; let stand for about 1 minute or until the tiny gelatin granules begin to bloom or grow.
Turn heat to low, stir continuously for about 5 minutes or until the gelatin is completely dissolved. Remove from heat and set aside.
Into the saucepan of milk and gelatin, gradually whisk in the yogurt, ⁄ cup
(60 mL) honey, ⁄ cup (60 mL) orange juice, and zest.
When fully blended, divide and pour evenly into eight 6-oz (170-mL) ramekins, Mason jars or glasses. Use a jug or widemouth funnel for neat pouring. Refrigerate for at least 3 hours to set.
While panna cottas are chilling, make the orange-honey-cardamom syrup by adding the remaining honey and orange juice and the cardamom seeds to a small saucepan over low heat. Stirring o en, simmer for 20 to 25 minutes until the cardamom flavour is as strong as you enjoy and the liquid has reduced and thickened somewhat. Transfer syrup to a small jug; use a fine sieve to catch any cardamom seeds fallen from the pods.
When ready to serve, add 2 tsp (10 mL) of the syrup to the tops of the panna cottas, and if desired, drizzle with a little extra honey.
Makes eight 6-oz (170-mL) or 6 extra-generous servings