Panna Cotta with Lemon-Thyme Peaches
"Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert...."
INGREDIENTS
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1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
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2 tablespoon water
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1 1/4 cups heavy cream
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1 cup plain low-fat yogurt
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1/4 cup mild honey
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1/8 teaspoon pure almond extract
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1 1/2 tablespoon fresh lemon-thyme leaves
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1 tablespoon sugar
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3 peaches, peeled if desired, pitted, and thinly sliced
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