Yogurt Panna Cotta with Lemon Curd
This smooth and creamy dessert starts with a delicious yogurt panna cotta, then is topped with homemade lemon curd and a bit of fresh fruit.
- 3/4 cups skim milk
- 1/2 cup heavy cream
- 1 package gelatin unflavored
- 1 teaspoon vanilla extract
- 1/4- 1/3 cups honey or sugar
- 2 cups Greek yogurt plain, I used non fat
- 1/4 cup fresh lemon juice usually requires 1-2 lemons
- 2 teaspoons lemon zest finely grated
- 1/3 cup granulated sugar
- 4 egg yolks
- 3 tablespoons unsalted butter
Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.
In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.
Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)
Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.
Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.
Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).
Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.
Remove from heat, cover and refrigerate until cool.
Store in the refrigerator up to 2 weeks.
Calories: 444kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 74mg | Potassium: 237mg | Fiber: 1g | Sugar: 51g | Vitamin A: 842IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg