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!
Homemade yogurt panna cotta and lemon curd! This IS a beautiful and refreshing treat.
I can’t wait to try this recipe!
This look delicious!!
YUM! I’ve never made this before, but now I will thanks to this recipe 🙂
Love panna cotta, what a lovely idea to add the lemon curd!
Mmm love this idea!! So tasty looking!
Hi there, I read you every single day from Spain.
I was looking for something to use my lemon curd with and I can’t believe I found this excellent idea as we have quite a hot weather as well.
Congratulations for your blog! and please keep on blogging!
Kind Regards,
Angi
This looks great! Perfect for a good summers day … now if only it’d stop chucking rain here in London …
I am with Jessica – these treats are perfect for days like today!
These are gorgeous! So refreshing and perfect for the hot weather we’ve been having!