Use regular thyme and a bit of lemon zest if you don't have lemon-thyme. The panna cotta can be prepared up to three days ahead of time.
|1 1⁄4 t||gelatin (unflavored)|
|1 1⁄4 c||heavy cream|
|1 c||yogurt (plain, low-fat)|
|1⁄4 c||honey (mild)|
|1⁄8 t||almond extract|
|1 1⁄2 T||lemon-thyme leaves (fresh)|
|3||peaches (peeled if desired, pitted, and thinly sliced)|
In a small heavy sauce pan, sprinkle the gelatin over the water and allow to soften for 1 minute. Add the cream and salt, then turn on the heat to medium-low and stir gently until the gelatin dissolves.
Place the yogurt, honey, and almond extract in a medium bowl and whisk to combine, then stir in the cream mixture. Transfer to 4 small bowls and chill, covered, for at least 8 hours (and up to 3 days) until set.
Mince the thyme leaves with the sugar, toss with the peaches and let macerate, stirring occasionally, for about 20 minutes at room temperature. In the meantime, remove the panna cotta from the fridge and allow it to come to room temperature.
Top the bowls of panna cotta with the peaches and their juice. Drizzle with more honey if you like, and serve.