Yogurt Panna Cotta with Figs, Honey and Walnuts

Name: Yogurt Panna Cotta with Figs, Honey and Walnuts
Yield: 4
Ingredients: 250 g Yogurt ((best with Greek yogurt)); 300 g Milk; 50 g Sugar ((granulated)); 4 g Gelatin ((sheets)); 8 Fig(s) ((fresh, cut in half)); 3 tbsp Honey; 4 tbsp Walnuts ((roughly chopped))

Cook Time

30 min

Servings

Ingredients

For the panna cotta:

250 g Yogurt (best with Greek yogurt)
300 g Milk
50 g Sugar (granulated)
4 g Gelatin (sheets)

For the baked figs:

8 Fig(s) (fresh, cut in half)
3 tbsp Honey
4 tbsp Walnuts (roughly chopped)

Cook Time

30 min

Servings

Ingredients

For the panna cotta:

250 g Yogurt (best with Greek yogurt)
300 g Milk
50 g Sugar (granulated)
4 g Gelatin (sheets)

For the baked figs:

8 Fig(s) (fresh, cut in half)
3 tbsp Honey
4 tbsp Walnuts (roughly chopped)

Instructions

Panna cotta:

Place the gelatin sheets in a small bowl with cold water to soften them. In a pot over medium low heat, pour the milk and sugar and let the milk get warm but not hot. It will take just 2-3min. Remove from heat. Remove the softened gelatin sheets from cold water, squeeze them in your hand to remove water and mix the gelatin sheets in the warm milk for a minute until they dissolve. Place the yogurt in a bowl and mix it with a wire whisk along with the warm milk-gelatin mixture until totally incorporated. Pour the mixture in panna cotta moulds or coffee cups and place them in the fridge for several hours to set.

Baked figs:

Arrange the figs and walnuts in a baking pan, pour the honey over them and bake in preheated oven at 180 C for 30 min. Serve at room temperature over cold panna cotta.

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