Lemon Panna Cotta with Yogurt
Here's my easy lemon panna cotta and the best panna cotta recipe I have ever made!
Ingredients
- 4,5 oz cream (125 ml)
- ¼ cup whole milk (60 ml)
- 1 sheet gelatin (¼ envelope or ¼ tbsp granulated gelatin)
- 1 oz icing sugar (sifted)
- 2 tbsp lemon juice
- 3 oz (Greek) yogurt (90 g)
Instructions
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Combine the cream and whole milk in a small saucepan and place it for 5 to 6 minutes over medium-low heat. Simmer gently, stirring regularly.
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In the meantime soak the sheet of gelatin in a little bit of cold water for a couple of minutes. If you are using granulated gelatin, skip this step! The gelatin will become soft after a couple of minutes.
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Remove the warm cream and milk mixture from the heat and add the sifted icing sugar and soaked gelatin (or the granulated gelatin). Stir well.
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Add the (Greek) yogurt and the lemon juice to the saucepan.
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Stir all the ingredients well. Pour the warm panna cotta into clean and chilled glasses or whatever ramekins you are using.
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Chill the panna cotta for at least 8 hours (preferably overnight) in the fridge to set.
