Vanilla Yogurt Panna Cotta with Honeyed Pomegranate Syrup

from Eggs on Sunday

Adapted from Food and Wine

1 envelope unflavored gelatin (2 1/4 teaspoons)
2 tablespoons cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split, seeds scraped
One 16-ounce tub of Greek yogurt


Place cold water in a small bowl and sprinkle the gelatin over; let it stand until softened for about 5 minutes.

In a small saucepan, bring the cream, sugar, and vanilla bean and seeds to a simmer. Turn off the heat and stir in the gelatin; keep stirring until the gelatin is fully melted.

Whisk the yogurt in a large bowl until smooth, then gradually whisk in the vanilla cream. Divide the mixture among six 1/2 cup ramekins. Refrigerate for at least 3 hours, until set.

To serve, 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.

Makes 6 panna cottas.

Honeyed Pomegranate Syrup

16 ounces pomegranate juice, such as POM Wonderful
2 tablespoons honey


Combine pomegranate juice and honey in a saucepan. Bring to a boil and continue simmering over medium high heat until the mixture has reduced and thickened slightly into a syrup. Cool and refrigerate in an airtight container.