Active Time

　　20 min

　　Total Time

　　8 1/2 hr

　　Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.

　　

Ingredients

Makes 4 Serving

　　

For panna cotta:

1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

　　2 tablespoon water

　　1 1/4 cups heavy cream

　　1 cup plain low-fat yogurt

　　1/4 cup mild honey

　　1/8 teaspoon pure almond extract

　　

For peaches:

1 1/2 tablespoon fresh lemon-thyme leaves

　　1 tablespoon sugar

　　3 peaches, peeled if desired, pitted, and thinly sliced

　　

Make panna cotta:

Step 1

Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.

　　

Step 2

Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.

　　

Step 3

Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.

　　

Prepare peaches:

Step 4

Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.

　　

To serve:

Step 5

Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.

　　Cooks' note:

　　Panna cotta can be chilled up to 3 days.