Yogurt Panna Cotta with Honey and Early Fall Granola

Yogurt Panna Cotta with Honey and Early Fall Granola

For Panna Cotta: Combine milk, cream, sugar and vanilla extract and heat on the stove until the sugar is dissolved. Remove from heat and whisk in softened gelatin and honey then strain through a fine strainer. Add salt and chill for just a few minutes stirring constantly until heat is gone, but not as far as beginning to set. Add the yogurt and stir until it is fully incorporated. ... [read full recipe below]

Yield: Makes about 10 servings

Ingredients

  • For Panna Cotta:
  • 1/2 cup - milk
  • 2 cups - heavy cream
  • 1/4 teaspoon - vanilla extract
  • 1/4 cup - granulated sugar
  • 4 envelopes - gelatin powder
  • 1/4 teaspoon - kosher salt
  • 4 cups - yogurt (plain)
  • 2 tablespoons - honey
  • For Fall Granola:
  • 8 cups - oats
  • 2 cups - pecan pieces, toasted
  • 1 cup - pumpkin seeds
  • 4 tablespoons - butter, unsalted, cold
  • 1/2 cup - all purpose flour
  • 1/4 cup - light brown sugar
  • 1/2 teaspoon - kosher salt
  • 2/3 cup - honey
  • Zest of 1 orange, grated
  • 2 teaspoons - vanilla extract
  • 1/2 cup - cranberries, dried

Directions

For Panna Cotta:

Combine milk, cream, sugar and vanilla extract and heat on the stove until the sugar is dissolved.

Remove from heat and whisk in softened gelatin and honey then strain through a fine strainer.

Add salt and chill for just a few minutes stirring constantly until heat is gone, but not as far as beginning to set.

Add the yogurt and stir until it is fully incorporated.

Portion into 8-10 ounce highball glasses in 4-6 ounce portions and refrigerate for a minimum of 3 hours until it sets.

For Fall Granola:

Set the oven at 350 degrees Fahrenheit. 

Toast the oats, pecans and pumpkin seeds for 10 to 12 minutes, then remove and cool.

Spray a sheetpan with non-stick spray.

In a food processor combine the butter, flour, sugar and salt and pulse until mixture is coarse crumbs.

Add that to a large mixing bowl, with the oat/nut mixture.

Add the honey, orange zest and extract together and pour over the top and fold with a spatula until coated. 

Sprinkle the mixture onto the sprayed sheetpan and place in the oven stirring every 5 minutes, for 15 to 20 minutes.

Recipe courtesy of Chef David Guas – Spokesperson, National Honey Board