Description
I offer yoghurt Panna cotta with a wonderful, rich deep citrus aroma, cream. Dessert will decorate any holiday table and I hope you like it.
Ingredients
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Milk
70 ml
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Cream
90 ml
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Sugar
160 g
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Yogurt
155 g
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Lemon juice
95 ml
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Chicken egg
1 piece
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Salt
1 pinch
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Lemon peel
2.5 Tbsp
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Butter
60 g
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Gelatin
10 g
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Pistachios
Cooking
Products for dessert, plus an egg (in the picture not included).
With lemon zest removed and the juice squeezed out.
For lemon cream is well whipped eggs with sugar and salt, added lemon juice and zest.
In a water bath heated to the hot state.
And added cold butter, cut into small cubes, while stirring was prevarila (not allowing to boil) until thick.
Cream in the hot state should be as liquid sour cream, put the cream to cool.
For panacotta mixed the gelatin with 60 ml of cold water and left for 10 minutes to swell.
Connected in a small saucepan, milk, cream and sugar, heated, and added, with stirring, the swollen gelatin and cook for a further couple of minutes. Then poured into a mixture of yogurt and lemon juice, again everything is thoroughly mixed.
Pour into glasses and refrigerate at least 4 hours (this time is not taken into account), and best for 6 - 8 hours.
Before serving in each glass put the top 3 to 4 tablespoons of lemon cream.
Decorated with pistachios and serve.
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