It tastes as fruity-fresh and delicious as it looks: Panna cotta with a slightly tangy lemon cream. This ensures that even the sourest sourpuss will give you a happy smile. Tangy is delicious and makes you want to have more!
Ingredients panna cotta:
400 g fresh cream
120 g sugar
1 vanilla pod
1 tsp lemon rind, freshly grated
150 g Greek yoghurt
5 sheets of gelatine
Ingredients lemon curd:
3 eggs
100 g butter
215 g sugar
2-3 organic lemons
Preparation for panna cotta:
It all starts off easily: First, you cut the extremely aromatic vanilla pod longitudinally and scrape out the core. Subsequently, bring the cream with the sugar, the tangy lemon rind, the vanilla core and the cut-up vanilla pod to a boil in a pot and then set the mixture aside for 15 minutes.
Now the gelatine has to go bathing and soak in cold water for a couple of minutes. Subsequently, squeeze the water out. And now mariella comes into play: In the robust mixing bowl, you can mix the gelatine into the cream mixture using a whisk and then add the yoghurt. Fill the still-liquid cream into the dessert rings, after that fill the rings with Lemon Curd.
Preparation lemon curd:
That is what we call a proper grating: First, grate the rind of the lemon using a fine grater. Then halve the lemons and squeeze out the juice. The result: 80 ml lemon juice. Now mix all the ingredients; the lemon juice, lemon rind, eggs, butter and sugar, and simmer them for 20 minutes on the cooker. Fill the slightly tangy cream into the dessert rings.Place it into the fridge for at least three hours. When it is cool enough, tip the desserts on the plates. Decore them with slices of lemons. Finished!
