Lemon panna cotta

This panna cotta with yogurt, lemon, and honey is a summer dessert that you can prepare well in advance. The lemon syrup gives the panna cotta a fresh, sunny flavor.

Ingredients

Lemon - always use fresh lemon juice when making recipes that include lemon. This is a lot tastier than lemon juice from a bottle.

Use an organic or unsprayed lemon whenever possible, especially if you use the zest. This way, you can be sure you are ingesting as few chemicals as possible.

Yogurt - yogurt makes the panna cotta slightly less fatty, which is nice in the summer!

Gelatin - the gelatin makes the panna cotta rise nicely. For the gelatin to work, the whipped cream mustn't be too hot before you stir it in.

Instructions

Put the heavy cream and sugar in a saucepan and let it warm while stirring. Meanwhile, soak the gelatin in some cold water. Once the heavy cream starts to boil, turn off the heat and let it cool for a few minutes. Stir in the gelatin until completely dissolved.

In a heatproof bowl, stir the Greek yogurt, lemon juice, and vanilla together. Add the warm cream and keep stirring until you have a smooth mixture.

Pour the heavy cream mixture into the glasses and place them in the refrigerator to set.

To make the lemon syrup, put the lemon juice together with the honey in a saucepan and simmer gently until all the honey has dissolved. Carefully pour it over the panna cotta and let it cool.

The lemon layer remains soft. If you prefer a firm layer, you can add a little gelatin while the syrup is still hot but not boiling. Check the package for instructions.

Equipment

• A saucepan with a wooden spoon.
• Nice glasses to serve the panna cotta in.
• A juicer to squeeze the lemon.

Storage

Lemon panna cotta stays good in the refrigerator for about three days. The honey syrup will keep for about a week in the fridge.

Unfortunately, lemon panna cotta is not suitable for freezing.

More easy lemon recipes