· 1 envelope gelatin
· 1 cup sugar
· 1 cup heavy (whipping) cream
· 1 cup lemon juice (4 to 6 lemons)
· 2 tablespoons finely grated lemon zest from unwaxed lemons (organic if possible)
· 1 cup non-fat Greek-style yogurt
1. Sprinkle gelatin over ½ cup of cold water in a small bowl. Let it soften until there are no dry spots, about five minutes.
2. Combine sugar and ½ cup of water in a saucepan and brink to a simmer, stirring until the sugar dissolves.
3. Turn off the heat and add the gelatin mixture, stirring until dissolved.
4. Add the cream, lemon juice and lemon zest. Let cool slightly.
5. Put the yogurt in a mixing bowl and whisk it to loosen it.
6. Add the cream mixture, little by little, gently stirring after each addition to break up the lumps. Do not over-stir as it adds air bubbles.
7. Pour the mixture into 4-6 small glasses, teacups or ramekins. Tap them on the side to remove air bubbles. Cover each with plastic wrap, and chill until set – six hours or overnight.
This recipe is adapted from one for Meyer lemon panna cotta by Marlena Spieler. Meyer lemons, which are sweeter, are popular in California but are hard to find in the UK.