A unique dessert combining the flavors of caramelized yogurt and panna cotta, which offers a nutty, caramel-like flavor through a method of sous vide cooking.
1: Sous vide Greek yogurt at 181°F for 24 hours. (Yogurt will look split)
2: Blend the yogurt for 15-30 seconds until smooth.
3: Transfer into a container and refrigerate until completely cool.
4: In a bowl, whisk together gelatin and cold water. Set aside to bloom.
5: In a pot, combine cream, sugar, honey, and salt. Heat the liquid on medium heat until it starts to simmer.
6: While whisking, slowly pour in the heated cream into the gelatin.
7: Place the yogurt into a medium-sized pot and whisk in the cream until fully combined.
8: Pour the panna cotta base into silicone molds and freeze for 7 hours.
9: Remove the panna cotta from the molds and let them thaw on a plate for 20 minutes before serving.
