Bellwether Farms Sheep Yogurt Panna Cotta Recipe for a Rainy January Weekend

Photo: Meggan Hill One of the most delicious newly designed websites in artisan cheese country is that of Sonoma County's Bellwether Farms. I love what the good farmers are doing here, both in the field, the dairy and online, where we're able to peruse all of the various tasty products and find out where to buy them. Here's a share from their latest newsletter: "The famous Italian dessert, panna cotta, gets a healthy makeover with yogurt. Fresh berries and a drizzle of honey sweeten the deal". (Bellwether experts reduced the sugar in this recipe to highlight the delicious flavor of their Sheep Milk Yogurt. If you prefer a sweeter dessert, increase the sugar to 1 cup.)   Bellwether Farms Sheep Yogurt Panna Cotta 6 servings   Ingredients 1 envelope unflavored gelatin (2 1/4 teaspoons) 3 Tablespoons cold water 1 cup heavy cream ½ cup brown sugar 2 cups Bellwether Farms Plain Sheep Yogurt (or 3 6oz containers)   Optional toppings:  Fruit compote, fresh berries or citrus segments, or a drizzle of honey     In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream and brown sugar to a simmer. Remove from heat and stir in the gelatin until combined. In a bowl, whisk the yogurt until smooth. Gradually whisk in the cream and gelatin mixture. Pour into six 1/2-cup ramekins or dessert glasses and refrigerate until set, at least 3 hours.   To serve: Dollop with fruit compote, top with berries or citrus segments or drizzle with honey.   To remove from ramekins: run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas.