Yogurt Panna Cotta with Lavendar Honey

Adapted from www.Tastewiththeeyes.com
Serves 6


2 ½ teaspoons unflavored gelatin (one packet)
1 ½ cups non-fat kefir
1 ½ cups non-fat Greek yogurt
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey, for garnish
4-5 tablespoon crushed lavender flowers


In a small bowl, sprinkle gelatin over 3 T. cold water, stir and let stand until softened, about 5 minutes.  In a separate large bowl, add yogurt and whisk.  Meanwhile, In a small heavy bottomed saucepan over low heat combine kefir, sugar and salt and warm through till sugar dissolves.  Remove from heat, add softened gelatin and vanilla, stir and let cool.  Gradually whisk the warm kefir mixture into the yogurt.  Pour mixture into 2 ounce ramekins and let come to room temperature before covering (to prevent a skin from forming).  Chill at least 6 hours.  To serve, invert panna cotta and drizzle with honey and sprinkle with lavender flowers