Lemon and Yogurt Panna Cotta

Yield: 6 servings

Ingredients

● 300 ml heavy cream, 70 g sugar, zest of 1 lemon

● 6 g gelatin (3 sheets), 30 ml lemon liqueur

● 150 ml natural Greek yogurt

How to do it

1. Soak the gelatin. Heat the cream with sugar and zest until nearly boiling, then remove from heat.

2. Add the drained gelatin and liqueur; stir until dissolved.

3. When lukewarm, fold in the yogurt.

4. Pour into serving glasses and chill for 4 hours.

To serve: Top with a quick coulis (lemon juice + a little honey) and sliced almonds.