Labneh Panna Cotta with Peaches and Pistachios

By Emily Connor | Photo by Jennifer Chase | From the Edible DC 2019 Summer Issue

This next-level panna cotta, adorned with peaches, crushed pistachios and a drizzle of good honey, is one of the simplest, most elegant desserts of summer. It’s impossibly tangy, rich and creamy from labneh, a thick, strained yogurt that’s used across many Middle Eastern cuisines. If you can’t find labneh, use an equal amount of Greek yogurt.

Ingredients

16 ounces labneh
3 tablespoons cold water
1 envelope unflavored gelatin (2¼ teaspoons)
1 cup heavy cream
⅓ cup granulated sugar
1 tablespoon vanilla extract
2 peaches, thinly sliced
2 tablespoons pistachios, roughly chopped or crushed
Honey, a good floral type, for drizzling

Instructions

Place the labneh in a large bowl. Whisk several times until smooth and creamy.

Place 3 tablespoons of cold water in a small bowl. Sprinkle gelatin on top and let soften for 5 minutes.

In a small saucepan over medium heat, warm the heavy cream and sugar, stirring until the sugar dissolves. Remove from heat just before the mixture reaches a simmer. Add the gelatin mixture immediately to the pan, whisking until the gelatin completely dissolves. Whisk in the vanilla.

Pour the warm cream mixture into the bowl containing the labneh. Whisk to evenly combine.

Divide the mixture evenly among 6 (6-ounce) jars or ramekins. Cover with plastic wrap and chill until firm, about 3 to 4 hours. 

Top each panna cotta with sliced peaches, pistachios and a generous drizzle of honey. Serve.