Citrus yogurt panna cotta with honeycomb
Sweet sauces
This low-fat panna cotta is very simple to make – all you have to do is boil water and open a can. The garnishes, however, are fancy. Sectioned oranges add brightness. Honeycomb lends crunch and sparkle, a touch inspired by a visit to the restaurant Ame in San Francisco. I use sweetened condensed milk to simulate Vietnamese style yogurt, which a good friend showed me how to culture. It is sweeter than regular plain yogurt but still has that lovely tang.
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