Vanilla Yoghurt Panna Cotta With Balsamic Thyme Roasted Peaches And Nectarines

A elegant and lightly sweetened creamy dessert that can double as breakfast. We totally love this dessert and love how you can make the Panna Cotta ahead making it ideal for entertaining. It’s simple to make and worth giving a try. Hope you enjoy it! 

Vanilla Yoghurt Panna Cotta With Balsamic Thyme Roasted Peaches And Nectarines

Ingredients
For the Panna Cotta
  1. 4 tablespoons (60 ml) water
  2. 2½ teaspoons unflavoured gelatin
  3. 2 cups plain whole-milk Greek yogurt
  4. 2 cups (475 ml) whole milk or heavy cream divided
  5. ¼ granulated sugar
  6. 2 tablespoons freshly squeezed lemon juice (from about ½ lemon)

For the roasted peaches and nectarines
  1. 4 peaches (I used 2 peaches and 2 nectarines but any stone fruit would work)
  2. ½ cup balsamic vinegar
  3. 1 tablespoon honey
  4. Pinch of salt
  5. Pinch of pepper
  6. 2-3 sprigs of fresh thyme plus more for garnish

Directions
For the Panna Cotta
  • Place water in a small bowl and stir in gelatin and set aside until the gelatin softens, about 15 minutes.
  • In a large bowl, whisk all of yogurt and 1 cup of milk or cream.
  • In a small saucepan, bring remaining milk or cream and sugar to a low simmer.
  • Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat.
  • Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end.
  • Pour mixture into small cups or pan and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. It’s best to do this the night before you need it for best outcome.