This is the panna cotta you’ve been waiting for. Creamy, luscious, melt-in-your mouth goodness with a kick of tang from Greek yogurt. Top with whatever fresh fruit you have. Adapted from Baco.

Ingredients

• 600 ml heavy cream
• 355 ml half and half (you can substitute whole milk here)
• 135 g Greek yogurt
• 31 g sugar
• 1/2 t salt
• 1 vanilla bean, split lengthwise
• 75 g honey
• 10 g gelatin
• 2 c water
• 1/2 cup of berries (raspberries and blackberries work great because they are slightly tart)

Instructions

1. Whisk together heavy cream, half and half, yogurt, sugar, and salt in a medium saucepan.
2. Scrape out vanilla bean seeds with the tip of a knife and add to saucepan. Stir to combine.
3. Heat mixture until hot but not boiling, about 3 minutes.
4. Whisk in honey and immediately remove from heat.
5. Add gelatin to warm cream mixture and whisk until thoroughly incorporated.
6. Pour panna cotta mixture evenly into 6 cups or ramekins.
7. Cover with plastic wrap and refrigerate until set, at least 5 hours and up to 2 days.
8. When panna cotta is set, remove plastic wrap and top with a large spoonful of berries.