Name: Panna Cotta with Lemon-Thyme Peaches
Cook time: 20 min
Total time: 8 1/2 hr
Yield: Makes 4 Serving
Ingredients: 1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope); 2 tablespoon water; 1 1/4 cups heavy cream; 1 cup plain low-fat yogurt; 1/4 cup mild honey; 1/8 teaspoon pure almond extract; 1 1/2 tablespoon fresh lemon-thyme leaves; 1 tablespoon sugar; 3 peaches, peeled if desired, pitted, and thinly sliced

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Photo by Mikkel Vang

Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.

Cooks' note:

Panna cotta can be chilled up to 3 days.

Recipe notes

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