Greek Yogurt Panna Cotta with Plums

Prep Time: 20 mins + chill time | Cook Time: 23 mins | Course: Dessert | Serves: 6

Greek yogurt panna cotta is a lighter and healthier version of this barely sweetened creamy dessert. Topped with stewed plums in a dessert wine sauce. Inspired by Kate Neumann and Food & Wine https://www.foodandwine.com/recipes/greek-yogurt-panna-cotta-honey-glazed-apricots

1 cup heavy cream

¼ cup sugar 

1 envelope gelatin (2 ¼ tsp)

2 Tbsp cold water

2 cups Greek yogurt 

1 Tbsp vanilla bean paste 

1 cup sweet or semi-sweet white wine such as Muscat or Riesling 

2 plums, sliced 

1 cinnamon stick 

2-4 Tbsp honey, optional, and to taste

Heat heavy cream and sugar together in an 8-cup measurer or a large heat-proof mixing bowl in the microwave for 2 minutes. Pour gelatin over the water in a microwave-safe bowl and allow to bloom for 5 minutes. Microwave for 15 seconds, then whisk into the cream mixture. Whisk the Greek yogurt with the vanilla bean paste, then stir it into the cream mixture. Divide the custard between 6 ½-cup ramekins and place them in the refrigerator to chill for 2-3 hours until set. 

Pour the sweet wine into a saucepan and place it over low heat. Add the plums and cinnamon stick and simmer until reduced by half and somewhat thickened, about 20 minutes. Taste and stir in a bit of honey as desired. Allow the sauce to cool. 

When ready to serve, top the panna cotta with a couple of plum slices and a spoonful of the wine sauce.