Whole Milk Yogurt Panna Cotta with Honey-Poached Peaches & Almonds

Ingredients

• 2 tablespoons cold water
• 1 envelope unflavored gelatin (2½ teaspoons)
• 2½ cups AE Heavy Whipping Cream
• ½ cup sugar
• 3 cartons AE Almond Sweet Cream or Sweet Cream Whole Milk Yogurt (5.3 oz each
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 ripe peaches, peeled if desired, thinly sliced
• ¼ cup honey
• 2 tablespoon lime juice
• ½ cup sliced almonds, toasted

Directions

Measure water into a small dish; sprinkle gelatin over the water and let stand for 5 minutes to soften.

Heat the cream and sugar in a saucepan until steaming. Off heat, whisk in softened gelatin until melted and smooth, then whisk in the yogurt, vanilla, and salt. Divide mixture among 10 wine goblets or small serving dishes, cover with plastic wrap, and chill until set, about 3 hours. (Panna cotta may be made up to a day in advance.)

While panna cottas set, simmer the peaches, honey, and lime juice in a skillet until peaches are soft but not mushy, about 5 minutes. Transfer to a bowl and let cool to room temperature. To serve, spoon some of the peaches on each panna cotta, then sprinkle with chopped almonds.

Makes Makes 10 ½-cup servings