Greek Yogurt Panna Cotta with Granola Streusel

Special equipment

4 large wine glasses

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes, plus up to overnight to set

• 1 packet gelatin (1/4 ounce)
• 4 tablespoons warm water
• 2 cups Greek yogurt
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup sugar
• 3 tablespoons butter
• 1 cup granola
• 2 tablespoons brown sugar

Procedures

1. Sprinkle gelatin over warm water and let sit until gelatin is fully absorbed, about 10 minutes. In a large bowl whisk together Greek yogurt, cream, and vanilla.
   
2. Heat milk and sugar in a small saucepan over medium high heat, stirring occasionally to prevent scorching. When bubbles begin to form around the edges remove from heat and pour in the gelatin, whisking constantly until the gelatin has dissolved into the milk. Slowly pour the hot milk into the cream/yogurt mixture and divide between 4 large wine glasses. Let chill for 2 hours until set, or ideally cover with plastic wrap and refrigerate overnight.
   
3. When ready to serve, melt butter in a medium saucepan over medium heat, then add granola and 2 tablespoons brown sugar. Cook stirring constantly until granola is toasted and coated with sugar. Let cool completely before serving the granola crumbled on top of the panna cotta.

Red Currant Almond Granola

Special equipment

rectangular pan, whisk, spatula

Ingredients

serves Makes 10 to 12 bars, active time 10 minutes, total time 1 hour

• 2 cups whole oats
• 1 cup thinly sliced almonds
• 1 cup almond flour
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/3 cup honey
• 1 tablespoon vanilla extract
• 1 egg
• 1 1/2 cup red currants

Procedures

1. Adjust oven rack to middle position and preheat oven to 325°F. Grease bottom and sides of rectangular pan and line with parchment paper, allowing paper to hang over the sides. Grease parchment.
   
2. Combine oats, almonds, almond flour and salt in medium mixing bowl and stir to evenly distribute. In a separate bowl, whisk together oil, honey, vanilla and egg. Pour into dry mixture and stir to evenly coat and combine. Add currants and stir to evenly distribute. Scrape into prepared pan, spread evenly and press with spatula to pack down. Bake for 30 minutes, then rotate pan and lower heat to 300°F. Bake for another 10-15 minutes. Allow to cool to room temperature in pan, then chill for at least ten minutes. Use parchment to lift out of pan onto a cutting board and trim edges, then cut into bars. Wrap each bar individually and keep refrigerated.