Panna Cotta with Lemon-Thyme Peaches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Serving
- 1 tablespoon sugar
- 1 1/4 cups heavy cream
- 2 tablespoon water
- 1/8 teaspoon pure almond extract
- 1/4 cup mild honey
- 1 cup plain low-fat yogurt
- Carbohydrate 39 g(13%)
- Cholesterol 106 mg(35%)
- Fat 29 g(44%)
- Fiber 2 g(9%)
- Protein 7 g(13%)
- Saturated Fat 18 g(89%)
- Sodium 74 mg(3%)
- Calories 422
PreparationMake panna cotta: Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved. Whisk together yogurt, honey, and almond extract, then whisk in cream mixture. Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours. Prepare peaches: Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature. To serve: Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired. Cooks' note:Panna cotta can be chilled up to 3 days.
PreparationMake panna cotta: Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved. Whisk together yogurt, honey, and almond extract, then whisk in cream mixture. Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours. Prepare peaches: Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature. To serve: Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired. Cooks' note:Panna cotta can be chilled up to 3 days.
