Greek Yogurt Panna Cotta with Granola Streusel

Ingredients

• 1 packet gelatin
• 4 tablespoons warm water
• 2 cups Greek yogurt
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup sugar
• 3 tablespoons butter
• 1 cup granola
• 2 tablespoons brown sugar

Directions

1. Scatter the gelatin over the warm water, then leave it alone for about 10 minutes, until the water has taken it all in. In a large bowl, whisk the Greek yogurt with the cream and vanilla.
2. Combine the milk and sugar in a small saucepan and warm them over medium-high heat, stirring now and then so the bottom doesn’t catch. Once you see bubbles gathering at the sides of the pan, take it off the heat and add the gelatin while whisking the whole time, until it disappears into the milk. Pour the hot milk gradually into the yogurt-cream mixture, whisking as you go, then portion it into 4 large wine glasses. Chill for 2 hours, until firm, or, even better, cover with plastic wrap and refrigerate overnight.
3. When you’re ready to serve, melt the butter in a medium saucepan over medium heat. Add the granola and 2 tablespoons brown sugar, then keep stirring without stopping until the granola toasts and the sugar coats it. Set it aside until completely cool, then crumble the granola over the panna cotta.