MEYER LEMON PANNA COTTA

MEYER LEMON PANNA COTTA image

Yield 6-8 people

Number Of Ingredients 6

1 envelope (2 teaspoons) unflavored gelatin
1/2 cup sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 Meyer lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup nonfat Greek-style yogurt (I used Chobani that has no additives)

Steps:

Sprinkle gelatin over 1/2 cup cold water in a small bowl; let it soften for 5 minutes or until no dry spots remain. Combine sugar and 1/2 cup of water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir. Pour mixture into a 5-cup bowl or mold or individual ramekins coated slightly with canola oil. Cover and chill at least six hours or overnight. Serve with Glen Novinger's loquat jelly.