Yogurt panna cotta with walnuts and honey from Smitten Kitchen by Deb Perelman

  • gelatin
  • honey
  • Greek yogurt
  • walnuts
  • milk
  • EYB Comments

    Can substitute heavy cream for Greek yogurt. See recipe for dairy-free and gelatin-free variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for Greek yogurt. See recipe for dairy-free and gelatin-free variations.

  • Vanessa on August 04, 2013

    Made with 100% full fat buttermilk, cut recipe down to 3/4 (3 cups buttermilk). But used all the gelatin.

  • ellabee on July 14, 2013

    Halved, made three of the heavy half-cup custard cups. Added a bit of lemon zest along with the juice. Topped with macerated blueberries. Perfect summer dessert!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.