Greek Yogurt and Walnut Half & Half Panna Cotta
- 5 hours 10 minutes
- 12 ingredients
- Update Ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- For the Walnut Half & Half
- 1 cup Diamond of California® walnuts, untoasted
- 2 cups water
- 1 tablespoon honey
- Pinch kosher salt
- For the Panna Cotta
- 2 tablespoons cold water
- 2 1/2 teaspoons unflavored gelatin, 1 package
- 1 1/2 cups Walnut Half & Half
- 1/2 cup sugar
- 1 vanilla bean, split, seeds scraped
- 1 1/2 cups Greek yogurt
- 3/4 cup Diamond of California® walnut halves, toasted
- 1/2 cup honey
For the Walnut Half & Half:
Place the walnuts in a bowl and cover with cold water. Let sit at room temperature for 2 hours. Drain and rinse the walnuts.
Place the walnuts in a blender with the water, honey and salt. Blend until very smooth, about 2 minutes. Strain through a fine mesh strainer into a clean bowl.
For the Panna Cotta:
Place the water in a small bowl and sprinkle the gelatin over the water. Set aside until the gelatin has softened, 5 minutes. Place the walnut half & half, sugar and vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Remove from the heat and stir in the gelatin.
Remove the vanilla bean from the warm walnut mixture and discard. Gradually whisk the warm walnut mixture into the yogurt and stir together gently. Pour the mixture into eight 1/2-cup ramekins and refrigerate until set, at least 3 hours.
Place the walnut halves, honey and 1 to 2 tablespoons water in a saucepan over medium heat and warm slightly, 1 minute. Let cool completely.
Just before serving, run a small knife around the edges of the ramekins. Dip the panna cotta molds in boiling water for 1 second just until loosened. Invert a dessert plate on each ramekin and turn each panna cotta onto the plate. You may have to tap and shake the ramekins or use a small knife to loosen the panna cottas.
Drizzle with some of the honey and walnuts and serve.