Lemon Yogurt Panna Cotta

Lemon Yogurt Panna Cotta

This is the perfect sweet treat for hot summer days. It does take time to set up in the refrigerator but it comes together in only 15 minutes without turning on the oven. I think the sweet tartness of berries pairs perfectly with the creamy texture. The cups will keep for several days in the fridge, so it is a great option to make ahead for a party or for yourself.

Makes: 4-5 servings

Lemon Yogurt Panna Cotta

Prep time:

Total time:

Ingredients:
  • 3 tablespoons water
  • 1¼ teaspoons unflavored gelatin
  • 1 cup plain, unsweetened Greek yogurt
  • 1 cup half and half or heavy cream, divided
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • Pinch of salt
  • Zest of 1 lemon

Directions:
  1. Place water in small dish, sprinkle gelatin over the top; set aside to bloom.
  2. Meanwhile, in a large liquid measuring cup whisk together yogurt, ½ cup cream, lemon juice and vanilla. Set aside.
  3. In a small saucepan combine sugar, salt and lemon zest. With clean hands, rub the zest into the sugar until fragrant and sugar looks slightly wet. Stir in remaining ½ cup cream.
  4. Bring to a simmer over medium to medium-low heat until sugar is dissolved and mixture is hot. Remove from the heat, stir in gelatin until melted.
  5. Whisk hot cream into yogurt mixture.
  6. Pour into 4-5 small containers. Cover and refrigerate for 4 hours or until set.
Tip: For a super smooth texture, you can pour the hot cream mixture through a sieve before blending with the yogurt to remove the pieces of lemon zest.

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Amber HansonNaturally Well WBL