4 g (1 1/4 teaspoons) powdered gelatin
340 g (1 1/2 cups) heavy cream, divided
80 g (1/4 cup) good quality, flavorful honey
Sea or kosher salt
227 g (1 cup) plain yogurt (regular or Greek-style; nonfat, low-fat, or whole milk)
Spiced Strawberry Sauce or Salted Caramel Sauce with Meyer Lemon (optional)
1. Place a small bowl on a kitchen scale and measure in the gelatin and 56 g (1/4 cup) cold water. Set aside to soften for a few minutes.
2. Place a small saucepan on the scale and add half the cream, the honey, and a pinch of salt. Place over medium heat and stir with a silicone spatula until the mixture begins to steam. Stir in the softened gelatin until it has completely dissolved and the cream just comes to a boil, 2 to 3 minutes.
3. While the cream-honey mixture heats, place a medium bowl on the scale and measure in the yogurt. Pour the hot gelatin mixture into the bowl with the yogurt and stir until smooth.
4. In another medium bowl, whisk the remaining cream into soft peaks. Do not overbeat or the dessert may develop lumps. Gently whisk a generous spoonful of the whipped cream into the cream-yogurt mixture until smooth. Transfer the remaining whipped cream into the panna cotta base and whisk just to blend until evenly mixed and smooth.
5. Divide the panna cotta among 6 (4 to 6 ounce) small molds, let cool, cover, and refrigerate overnight or until set. Serve cold.
6. When ready to serve, unmold the panna cottas onto dessert plates or serve them in their dishes. Pour some of the strawberry sauce over the desserts and serve.
Melissa lightens the texture of her panna cotta with a trick I’ve not seen anywhere before: She whips a portion of the cream and stirs it into the base to give the finished dessert a lighter texture.
You can unmold the dessert (run a warm knife around the edge of each ramekin) or not. It depends on your available time and patience.
Notice that the measurements are by weight (grams) as well as volume if that’s your preference.