We created a low-sugar dessert that highlights the delicious flavor or our sheep milk yogurt. If you like a sweeter dessert, increase the sugar to 1 cup.
Makes 6 individual servings
1 envelope unflavored gelatin (2 1/4 teaspoons)
3 Tablespoons cold water
1 cup heavy cream
½ cup brown sugar
2 cups Bellwether Farms Plain Sheep Yogurt (or 3 6oz containers)
Optional toppings: Fruit compote, fresh berries or citrus segments, or a drizzle of honey
In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream and brown sugar to a simmer. Remove from heat and stir in the gelatin until combined. In a bowl, whisk the yogurt until smooth. Gradually whisk in the cream and gelatin mixture. Pour into six 1/2-cup ramekins or dessert glasses and refrigerate until set, at least 3 hours.
To serve: Slice the fruit or dollop with compote or drizzle with honey.
To remove from ramekins: run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each Panna Cotta onto a plate; you may have to tap and shake the ramekins to loosen the Panna Cottas.