Yogurt Panna Cotta with Hunza Apricots & Popcorn Recipe

In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.

In a saucepan, heat the heavy cream and honey over medium heat until it starts to simmer. Remove from heat.

In a separate bowl, whisk together the yogurt and vanilla extract.

Slowly add the hot cream mixture to the yogurt mixture, whisking continuously.

Microwave the gelatin mixture for 10 seconds until it becomes liquid. Add it to the yogurt mixture and whisk well.

Pour the mixture into 4 individual serving glasses or molds. Let them cool to room temperature.

Refrigerate for at least 4 hours or until set.

In a saucepan, melt the butter over medium heat. Add the popcorn kernels and cover the pan. Shake the pan occasionally to prevent burning.

Once the popcorn starts popping, reduce the heat to low and continue shaking the pan until the popping slows down. Remove from heat and let it cool.

In a small frying pan, heat the honey until liquid. Add the chopped apricots and stir until coated. Cook for 2-3 minutes or until the apricots are softened.

Remove the panna cotta from the fridge and top each serving with the caramelized apricots and popcorn.

Serve chilled and enjoy!