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Sweet as honey and smooth as silk, you can’t possibly resist our Panna Cotta with Caramelize­d Almonds.

Honey and vanilla make this silky Panna Cotta with Caramelize­d Almonds a treat worth the cheat. INGREDIENT­S


MAKES 4 Panna Cotta

2 tsp plain gelatin ⅔ cup 35% whipping cream ¼ cup honey ½ tsp vanilla 1 cup plain Greek yogurt

Caramelize­d Almonds

¼ cup coarsely chopped almonds 2 tbsp honey


Panna Cotta Pour 2 tbsp water into small bowl; sprinkle gelatin over top. Let stand for 5 minutes. In saucepan, combine cream, honey and vanilla; heat over medium heat until small bubbles form near edge, about 10 minutes. Reduce heat; whisk in gelatin mixture, stirring until dissolved. Remove from heat. Let cool slightly; stir in yogurt.

Divide mixture among four 1-cup ramekins. Cover with plastic wrap; refrigerat­e until set, about 4 hours. (Make ahead: can be refrigerat­ed for up to 2 days.)

Caramelize­d Almonds Preheat oven to 350°F. In bowl, combine almonds and honey; spread on parchment paper-lined baking sheet.

Bake until almonds are caramelize­d, about 10 minutes. (Make ahead: can be stored in an airtight container at room temperatur­e for up to 1 week.)

To serve, run knife around inside edge of each ramekin; turn out onto plate. Garnish with almonds and drizzle with honey.

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