Melon and Greek Yogurt Panna Cotta Recipe - Sunset Magazine

Name: Melon and Greek Yogurt Panna Cotta Recipe - Sunset Magazine
Ingredients: 2 tsp unflavored gelatin; 1 ¾ cups heavy whipping cream; ⅓ cup plus 2 tbsp. honey; 1 vanilla bean, split lengthwise and seeds set aside; 1 ½ cups plain whole-milk Greek yogurt; 3 tbsp lemon juice, divided; 1 tsp lemon zest, divided; 1 tbsp minced crystallized ginger, divided; 2 ½ cups diced, tender, fullflavored orange or green melon such as cantaloupe, honeydew, Charentais, Ha’Ogen, or Galia, divided; 1 ½ tbsp chopped fresh mint, plus mint leaves for serving

www.sunset.com

Light and refreshing Melon and Greek Yogurt Panna Cotta | Sunset Magazine. Indulge in creamy silken layers with a sweet fruit twist. Perfect for any season.

View full recipe on www.sunset.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sunset.com.

Share this recipe:

Cooking tools:

Ramekin
Microplane
Saucepan
Whisk
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Paring knife
Citrus press
Refrigerator
Kitchen scale
Plastic wrap

Ingredients

2 tsp unflavored gelatin
1 ¾ cups heavy whipping cream
⅓ cup plus 2 tbsp. honey
1 vanilla bean, split lengthwise and seeds set aside
1 ½ cups plain whole-milk Greek yogurt
3 tbsp lemon juice, divided
1 tsp lemon zest, divided
1 tbsp minced crystallized ginger, divided
2 ½ cups diced, tender, fullflavored orange or green melon such as cantaloupe, honeydew, Charentais, Ha’Ogen, or Galia, divided
1 ½ tbsp chopped fresh mint, plus mint leaves for serving