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Honey-Yogurt Panna Cotta

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In Italian, the name for this custardlike dessert means "cooked cream."

Source: Everyday Food, June 2006
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
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  • gladiolus19
    30 JUL, 2010
    i personally think that it's a little bit too sweet. The amount of honey should be reduced to 1/4 cup, or the sugar should be omitted. Overall, it tastes nice.
    Reply
  • claudiapas
    7 JUL, 2008
    Sunnyteigh, This recipe uses gelatin and you can trust gelatin in panna cottas.It can hold the cream in all sort of pots. Cheers.
    Reply
  • sunnyteigh
    19 JUN, 2008
    has anyone tried this with a larger mold than a ramekin? I'm thinking in particular of the igloo cake mold that was part of Martha's line at Macy's last Christmas.
    Reply

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