- Course: Nouveau Cajun
- Yield : 10
- Servings : 10
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 25m
- Add to Recipe Box
The original recipe Panna cotta, is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”, appeared in Woman’s Day and is not labor intense. It is so similar to our custard that Mawmaw added the recipe as part of the Nouveau Cajun. This was a big hit at a recent dinner party.
- 1 1/2 cup plain yogurt
- 1 1/2 cup fat free half and half
- medium lemon - zest only
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 envelope unflavored gelatin
- 1/2 cup heavy cream
- 1/2 cup sugar
- strawberries sliced
- 2 tbsp honey
Spray a paper towel with nonstick cooking spray and coat 10 - 4 oz custard cups or ramekins.
In a medium bowl, whisk the yogurt, half and half, lemon zest and vanilla.
In a small bowl, pour the lemon juice and sprinkle the gelatin over it and let stand five minutes to soften.
Heat the cream and sugar about two minutes in a small sauce pan over low to medium heat stirring until the sugar is dissolved. Remove from the heat and and stir in the softened gelatin until dissolved.
Quickly stir the yogurt into the mixture until blended.
Pour the mixture into the cups about 1/2 cup each; cover with Saran and refrigerate for at least 4 hours or overnight.
Garnish with strawberries tossed with honey that have blended for 10 minutes.
If prepared in a ramekin take a small knife and gently unmold; turn over onto a plate; garnish with strawberries.