Panna cotta is an Italian custard dessert, similar to French crème brûlée and Spanish flan. This recipe uses tangy sheep’s milk yogurt as the base. Recipe courtesy of Harvest executive pastry chef Brian Mercury.
Soften the gelatin in half of the heavy cream.
Heat the remaining cream, sugar, and yogurt over low heat until warm, not simmering, about 140 degrees F.
Add the soaked gelatin mixture to the warm mixture and stir until dissolved.
Pour the mixture through a fine strainer, and fill desired mold.
Refrigerate until set, 3 to 4 hours.