It was 105 degrees here today. As much as I love to bake… when the summer heat reaches over 100 degrees it seems a bit silly to turn on the oven. For days like this, it’s nice to enjoy a cool and refreshing treat. This smooth and creamy dessert starts with a delicious yogurt panna cotta, then is topped with homemade lemon curd and a bit of fresh fruit. The lemon curd can be made several days in advance, and is delicious on waffles or pancakes, and lovely as a cake or cupcake filling.
How to Make Yogurt Panna Cotta with Lemon Curd
Yogurt Panna Cotta with Lemon Curd
This smooth and creamy dessert starts with a delicious yogurt panna cotta, then is topped with homemade lemon curd and a bit of fresh fruit.
Ingredients
Panna Cotta
- 3/4 cups skim milk
- 1/2 cup heavy cream
- 1 package gelatin unflavored
- 1 teaspoon vanilla extract
- 1/4- 1/3 cups honey or sugar
- 2 cups Greek yogurt plain, I used non fat
Lemon Curd
- 1/4 cup fresh lemon juice usually requires 1-2 lemons
- 2 teaspoons lemon zest finely grated
- 1/3 cup granulated sugar
- 4 egg yolks
- 3 tablespoons unsalted butter
Instructions
Panna Cotta
- Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.
- In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.
- Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)
- Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.
- Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.
- Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)
Lemon Curd
- Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).
- Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.
- Remove from heat, cover and refrigerate until cool.
- Store in the refrigerator up to 2 weeks.
Nutrition
Calories: 444kcalCarbohydrates: 53gProtein: 17gFat: 20gSaturated Fat: 11gCholesterol: 212mgSodium: 74mgPotassium: 237mgFiber: 1gSugar: 51gVitamin A: 842IUVitamin C: 6mgCalcium: 174mgIron: 1mg
Tried this recipe?Let us know how it was!
Here are the two simple recipes you’ll need for this cool treat…
Yogurt Panna Cotta Recipe
Lemon Curd Recipe
Have a delicious summer!
Uhm… I love panna cotta – and adding the lemon curd as a twist is awesome!! I can feel that I need that version very soon!!!
Couldn’t agree more Glory! It was 105 here at my home last week as well! This recipe is perfect for sweltering Summer days! Refreshing and light! Thank you so much for posting this. God bless you and your family!
Oh! That looks so delicious and beautiful and summery:-)
I’ve never made panna cotta – and it really looks like I’ve been missing out!
What a beautiful photo and lemon curd…I could eat it with a spoon but this seems much more civilized!!