Yogurt Panna Cotta with Saffron and Honey Syrup Recipe

Yogurt Panna Cotta with Saffron and Honey Syrup, is a tangy twist to the classic Italian dessert. The yogurt not only perks up its taste, but helps to partly substitute the cream. You can change the flavor of the panna cotta as well as the topping to suit your taste. You can also use fresh fruits or fruit compotes for topping.   Curd (Dahi / Yogurt), Milk, Fresh cream, Gelatin, Water, Vanilla Extract, Sugar, Honey, Water, Sugar, Saffron strands, Mixed nuts, Rose Petals   1 cup Curd (Dahi / Yogurt) 1/2 cup Milk 1/2 cup Fresh cream 2 teaspoons Gelatin , powdered 2-3 tablespoons Water 1 teaspoon Vanilla Extract 1/2 cup Sugar , or as required For the topping: 3 tablespoons Honey 3 tablespoons Water 2 tablespoons Sugar pinch Saffron strands , large pinch Mixed nuts , chopped or nut brittle (chikki) for garnish Rose Petals , for garnish (optional)     25   300     To begin making the Yogurt Panna Cotta with Saffron and Honey Syrup, first add gelatin to water in a small bowl.Heat cream, milk, vanilla seeds (if using) and sugar on low flame till the sugar dissolves.Add soaked gelatin to this and stir till the gelatin dissolves completely. Take it off the heat.If using vanilla extract or paste add it now and stir.Cool to room temperature.In a mixing bowl whisk the yogurt and add the cooked cream-milk mixture and mix well.Pour the mixture in Dessert Glasses to set. If you want to unmold the panna cotta, lightly brush the insides of the dessert molds/glasses with a neutral oil (like sunflower).Refrigerate for 4-5 hours (minimum) or till set.To make the saffron and honey syrup, heat the water, sugar and saffron in a small pan till the sugar dissolves. Boil for 1-2 minutes till it slightly thickens.Cool and add the honey to it. Mix.Spoon it over the set panna cotta.Garnish with sliced nuts, nut brittle and rose petal (if using).Serve the Yogurt Panna Cotta with Saffron and Honey Syrup as a dessert at your next get together!