Recipe: Greek yogurt panna cotta, courtesy of Mike Koenig of Latitude 41.

Ingredients ¼ cup whole milk, divided 3 sheets gelatin 1 cups heavy whipping cream ¼ cup sugar 8 oz greek yogurt 1 vanilla bean split lengthwise, seeded Method

Divide milk into equal parts. Break gelatin sheets up and bloom in milk. (Cover with 4 Tablespoons of the milk and set aside.)

Over low flame, steep vanilla bean, sugar, cream and milk until lukewarm. Do not boil.

In a large mixing bowl, whisk together yogurt, warm cream and bloomed gelatin.

Divide equally into small bowls or ramekins and torch quickly to remove bubbles.

Chill at least 4 hours before serving, preferably 24.