- (serves 6)
- 1/4 cup cold water
- 1 envelope of unflavoured gelatin (or 2 1/4 tsp.)
- 1 cup of whipping cream
- 3 bags of Oreanthi “Relax” tea leaves (or camomille tea)
- 1/3 cup sugar
- 1 Tbsp. of pure vanilla extract
- 2 cups of Krinos sheep’s milk yogurt
- Garnish
- 1/2 cup apricot Preserve
- splash of vanilla extract
- 2 Tbsp. Muscat de Limnos
- ground unsalted pistachios
- Add your water to a cup and sprinkle the gelatin into and stir in with a spoon, set aside. In a small pot, add the cream, tea bags, sugar and vanilla and bring up to a simmer. Take off the heat and allow the tea to steep in the cream for 30 minutes.
- Remove the tea bags and reheat your cream to 110F and stir-in the gelatin until melted/incorporated.
- Add the yogurt to a medium-sized bowl and whisk until smooth. Place a strainer over the bowl. Whisk to blend yogurt and cream and pour equal amounts into glasses or 1/2 cup ramekins. Place in the fridge and allow to set for a minimum of 3 hours.
- Meanwhile, place your apricot preserve in a small pot and add the vanilla and wine and stir in and simmer for a couple minutes or until smooth. Take of the heat and allow to cool.
- If serving out of a glass, spoon some apricot on top and pistachios. If using a ramekin, carefully run a butter knife around the edge to loosen and place a place on top. Hold the plate tightly over the ramekin and invert. Quickly jerk the panna cotta to loosen and unmold. Serve with apricot topping and pistachios.
