- 1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 2 tablespoon water
- 1 1/4 cups heavy cream
- 1 cup plain low-fat yogurt
- 1/4 cup mild honey
- 1/8 teaspoon pure almond extract
- 1 1/2 tablespoon fresh lemon-thyme leaves
- 1 tablespoon sugar
- 3 peaches, peeled if desired, pitted, and thinly sliced
- Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
- Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
- Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
- Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
- Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.