Wednesday, February 3, 2016

Meyer Lemon and Yogurt Panna Cotta

For my birthday this year, I received a Williams-Sonoma Dessert of the Day Cookbook from my sister-in-law.  In this cookbook is a recipe for each day of the year.  Yes, that's correct!  A different dessert everyday because we eat dessert that fast! :)  Seriously now -- to have a recipe for each day of the year, one must have taken into account the ingredients that are in season.  I hope.  For example, this time of year lemons are abundant in our yard - between our small Meyer lemon tree and the huge Eureka lemon, we have a lot of lemons.  And I always prefer using ingredients from my own garden.  

So the first recipe I tried from this book was very much enjoyed in this house, especially Miriam and Tim.  It is  refreshing and easy to prepare.  There's hardly ever any cooking involved.  It can be done a day or two in advance.  Here's a list of the ingredients and steps.  

Step 1.  Gelatin Mixture
2 packets unflavored powdered gelatin
1 cup water
Sprinkle on 1 cup cold water.  Set aside.

Step 2.  Sugar Mixture
1/2 cups sugar
4 Meyer lemon zest strips
1 cup water 
Put ingredients in a sauce pan. Stir ingredients and warm over medium heat just until sugar is dissolved.  Remove from the heat and whisk in gelatin mixture.

Step 3.  Lemon, cream and yogurt
1 1/4 cups Meyer lemon juice
1 1/2 cups heavy cream
1 1/2 cups plain Greek yogurt
Whisk lemon juice, cream and yogurt together until smooth.  Mix with gelatin mixture.  Remove zest strips.  Pour into 8 small cups or ramekins.  Cover with saran wrap and chill for 4 hours to overnight.

No comments:

Post a Comment

Leave a Response