Cocoa panna cotta with raspberries

_MG_56791 cup half & half
1 cup organic yogurt
3 tbsp honey
1/2 cup unsweetened cocoa powder
pinch of kosher salt
1/2 vanilla bean, split and scraped (or 1/2 tsp. pure vanilla extract)
1/2 of a 1/4-oz. package (1-1/4 tsp.) powdered gelatin
grated peel of one orange
fresh raspberries to decorate

In a small bowl, sprinkle the gelatin over 2 tbsp cold water and let stand for 5 to 10 minutes.

Add the half & half, yogurt, honey, cocoa powder, salt, orange peel and vanilla bean, if using, to a medium saucepan and bring to a simmer. Whisk continuously to combine over low heat, until the honey dissolves completely and any cocoa powder lumps are incorporated. Add dissolved gelatin to the warm cocoa cream mixture, whisking until the gelatin is completely melted. Add the vanilla extract if using instead of a vanilla bean.
Divide among 4 decorative wine or martini glasses and refrigerate for at least 4 hours or overnight. Jut before serving, decorate with fresh raspberries.

Recipe adapted from


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