In celebration of the lemon – light but delightful.
Recipe developed by @caroalberts.
Prep time: 15 min
Cooking time: 10-15 min
Refrigeration time: 6 hrs
Makes: 1 medium jar
*optional shortbread and mint for serving
To make the panna cotta, soak the gelatine in the water until thick.
Heat the cream until it reaches boiling point.
Remove from the heat, stir through the gelatine until melted.
Add the yoghurt, vanilla and lemon zest.
Pour into 2-3 pretty little jars of cups.
Pop in the fridge to set. It takes about 6 hours.
For the curd:
Heat the lemon juice, sugar, butter and lemon peel over a medium heat until it reaches boiling point.
Take off the heat and stir in the egg while whisking constantly.
Return to the heat but lower the heat and cook until thick. It takes about 5 minutes. Make sure you whisk it the entire time.
Strain through a whisk.
Pop into a jar, leave to cool and use as desired.
To serve the panna cotta add a generous amount of lemon curd and serve with mint and shortbread if you like.