This panna cotta recipe features greek yogurt giving it a slightly tangy flavor.

Ingredients

• 1 envelope unflavored gelatin (2 1/4 teaspoons)
• 3 tablespoons water
• 1 cup heavy cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 16 ounces Greek yogurt
• For Peaches:
• 2 1/2 cups sugar, adding more if desired
• 1/4 teaspoon whole cloves
• 1 1/4 cups water
• 1 3/4 cups white wine vinegar
• 3 1/2 lbs small, firm, ripe peaches, peeled
• chopped pistachios, for garnish

Directions

• 1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
Bring the cream and sugar to a simmer in a small sauce pan until the sugar has dissolved.
• 2. Remove from heat and mix in the gelatin.  Whisk the yogurt in a bowl until smooth.
Whisk the cream and extract into the yogurt.
Pour the mixture into desired bowls and chill in the fridge for at least 3 hours.
• 3. For the Peaches: In a large, nonreactive saucepan, combine the sugar, water, vinegar and cloves. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer 10 minutes.
• 4. Preheat the EGG to 400º using a cast iron grate and direct heat.  Grill the peaches just until char marks form.  Remove from the grill, chop and let sit in the liquid for at least 2 hours. Serve panna cotta with the peaches and a dust of the pistachios.

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