A delightful and decadent dessert to pair with our delicious 2010 Angel Eis.
1 envelope unflavored gelatin (2 1/4 tsp)
2 tbsp cold water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split seeds scraped
1 17.6-ounce tub of Greek yogurt (2 cups)
1 cup dried apricots
1 cup semi-dry white wine
1/4 cup honey
In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2 cup ramekins and refrigerate until set, at least 3 hours.
Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by hlaf, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.
Contributed by Kate Neumann to Food & Wine