Chamomile-Yogurt Panna Cotta

Christmas Eve is a big deal at our house. Since I was little my mother’s family has come over to celebrate the last hours before Santa’s visit. My dad makes a huge pot of lobster stew, my grandmother brings her famous rolls and Christmas cookies, and my mom lights the real candles on the tree.

This year I am in charge of dessert so naturally my nose has been in many a holiday magazine and cookbook this week. In the world of pinterest it’s hard to see something new and different but these snowy white Chamomile-Yogurt Panna Cottas seem happily unique. The yogurt tang reminds me of the swirls served at the trendy frozen yogurt chains across the country – it’s not sweet and the chamomile tea adds an obvious floral flavor. If you are worried about the sweetness just add a few tablespoons of cane sugar in step 1. But really, how can you resist tea steeped in warm milk? Cozy winter through and through.

CHAMOMILE-YOGURT PANNA COTTA
serves 4-6 depending on the size of your cups
slightly adapted from Martha Stewart Living December 2012

1 1/4 cups whole milk, divided
2 chamomile tea bags
1/2 vanilla bean, split and scraped or 1 teaspoon vanilla extract
1/4 teaspoon coarse salt
3/4 tablespoon unflavored powdered gelatin
1/4 cup honey, plus more for drizzling
2 cups plain whole milk yogurt

1. Bring 1 cup milk, the tea bags, vanilla seeds and pod (or extract), 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.

2. Place remaining 1/4 cup milk in a small bowl, sprinkle gelatine over it, and let soften, about 5 minutes.

3. 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. Panna cotta can be refrigerated, covered with plastic wrap up to 2 days.