This recipe is inspired by Greece’s Blue Zone on the island of Ikaria. Ikarians make use of what grows around them by using at-hand herbs in their teas, eating local honey, and consuming goat’s milk and cheeses rather than cow products. Borrowing from the Ikarians’ practices, this luscious panna cotta recipe is made with goat’s milk and yogurt, sweetened with honey, and scented with lemon and rosemary before being topped with walnuts, figs, and you guessed it, more honey.
Goat’s vs cow’s milk
Some people who can’t tolerate cow’s milk may be able to enjoy goat’s milk; however, goat’s milk, like cow’s milk, does contain lactose (though slightly less than cow’s milk), so it may not be suitable for all who are lactose sensitive. Goat’s milk, although slightly higher in calories, has higher levels of protein; vitamins; and minerals, including calcium, magnesium, and potassium, than cow’s milk.
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- Fill small bowl with cold water and add gelatin sheets; set aside while you prepare the other ingredients.
- In medium-sized saucepan, add goats’ milk, lemon zest, rosemary, and honey. Heat until just simmering, then turn off and let stand for 1 or 2 minutes. Remove rosemary and discard. Squeeze water from gelatin sheets, which should now be soft, and add to milk. Add yogurt and stir with spatula to combine, until smooth. Pour mixture into ramekins and refrigerate for 8 hours to set.
- To prepare toasted walnuts, place plate or small piece of baking parchment aside. In dry skillet on medium heat, add walnuts and toast, stirring frequently, until lightly browned, about 5 minutes. Remove skillet from heat, add honey and rosemary and stir vigorously to combine. Tip nuts out onto plate or parchment paper to cool.
- Remove panna cotta from fridge. Fill small baking tray with hot water. Place ramekins in tray for 1 or 2 minutes. Run a sharp knife around circumference of each ramekin. To flip panna cotta onto serving plate, place plate on top of ramekin, hold plate and ramekin together tightly, flip, and then lift off ramekin.
- Slice figs into quarters and add three quarters to each serving. Divide nuts among servings. Finally, dip the tines of a small fork into honey and drizzle a bit of honey to garnish.
