Food & Cooking Recipes Dessert & Treats Recipes Chamomile-Yogurt Panna Cotta 5.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Kate Mathis Prep Time: 25 mins Total Time: 5 hrs 30 mins Servings: 6 Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream. Ingredients 1 ¼ cups 2 percent milk, divided 2 chamomile tea bags ½ vanilla bean, split and scraped ¼ teaspoon coarse salt 1 tablespoon unflavored powdered gelatin ¼ cup honey, plus more for drizzling 2 cups homemade yogurt or store-bought plain low-fat yogurt Directions Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes. Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes. Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey. Rate it Print