- Prep time 20 minutes
- Total time 4 hours & 30 minutes
- Portion size 4 servings
Pour 2 tbsp water into small bowl; sprinkle gelatin over top. Let stand for 5 minutes. In saucepan, combine cream, honey and vanilla; heat over medium heat until small bubbles form near edge, about 10 minutes. Reduce heat; whisk in gelatin mixture, stirring until dissolved. Remove from heat. Let cool slightly; stir in yogurt.
Divide mixture among four 1-cup ramekins. Cover with plastic wrap; refrigerate until set, about 4 hours. (Make-ahead: Can be refrigerated for up to 2 days.)
Preheat oven to 350°F. In bowl, combine almonds and honey; spread on parchment paper-lined baking sheet. Bake until almonds are caramelized, about 10 minutes. (Make-ahead: Can be stored in an airtight container at room temperature for up to 1 week.) To serve, run knife around inside edge of each ramekin; turn out onto plate. Garnish with almonds and drizzle with honey.
Test Kitchen Tip: For a pretty presentation, garnish with shards of sesame brittle: Melt sugar in a small pot over medium heat; stir in sesame seeds. Pour onto baking sheet; let harden and break into shards.
Nutritional facts PER SERVING: about
- Calories 300
- Total fat 20 g
- Saturated fat 11 g
- Cholesterol 55 mg
- Sodium 35 mg
- Total carbohydrate 22 g
- Fibre 1 g
- Sugars 21 g
- Protein 9 g
- Iron 0.5 mg