Author Notes: Keeping pure, clean flavors of winter in mind, I opted to make one of my favorite healthy desserts – a yogurt panna cotta. I used brown sugar for a bolder flavor to round out the strong perfumes of sage and used soy and 2% greek yogurt as my panna cotta base. —Joylicious
Serves: 3-4
Ingredients
Brown Sugar Sage Panna Cotta
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2
teaspoons unflavored gelatin
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1
tablespoon water
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1
cup soy milk
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1
cup 2% Fage Greek Yogurt
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1/3
cup Brown Sugar
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1/3
cup Fresh Sage
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Honeycomb, for garnish
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3-4
small fresh Sage leaves, for garnish
Spiced Candied Walnuts
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1/2
cup Sugar
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1
cup Raw Walnut Halves
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1/4
teaspoon Cayenne
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1/4
teaspoon Kosher Salt
Directions
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In an oven or toaster oven preheat to 350°F. Lay walnuts evenly on baking sheet lined with foil. Bake for 5 minutes or until just toasted. Walnuts have high oil content so be careful to not overcook. Remove from oven and cool in a bowl.
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- In a medium saucepan, pour sugar and cook over medium heat until it begins to melt. Once sugar is a light amber, pour in the nuts and add the cayenne . Stir with a wooden spoon, making sure all walnut pieces are evenly covered.
- Spread them on a baking sheet lined with parchment paper or a Silpat mat if you have one. Use a fork to separate any pieces that are touching and sprinkle with a pinch of Kosher salt. Set aside and cool. Chop into small pieces and place in a small bowl.
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In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
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- Whisk in the yogurt until evenly mixed. Add fresh sage leaves. Steep for 10-15 minutes. If you prefer a stronger sage flavor, feel free to increase to 1/2 cup of sage. Strain mixture into a 1 quart measuring cup or large bowl. Divide the panna cotta mixture into 4 4-ounce ramekins and refrigerate until set, about 3 hours.
- To serve, sprinkle each ramekin with candied walnuts and garnish with honey comb and fresh sage if preferred.