Panna Cotta: In a small saucepan, sprinkle gelatin over the cold milk and buttermilk. Let sit for 1 to 2 minutes to soften the gelatin. Heat over low, stirring and scraping sides of pan to dissolve gelatin, about 5 minutes. Stir in lemon juice. In a large bowl, combine yogurt, honey, vanilla and lemon zest.
For panna cotta: Step 1. Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
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Strain lemon mixture through a fine-mesh strainer, and return to saucepan. Add sugar. Bring just to a boil over medium heat. Lower heat, and cook 2 minutes, stirring constantly, until sugar dissolves. Step 3. If using sheet gelatin, snap sheets in half, and place in a bowl of ice water for 5 minutes. Gently heat remaining ¼ cup milk in a small
Over medium heat, add cream, vanilla bean (split and scrape seeds), sugar and salt. Let the vanilla steep in the heavy cream and then add the milk with the gelatin to the pot. Heat until mixture registers 135 degrees on a thermometer. Remove from heat, strain mixture, then add lemon juice and zest. Stir and divide into ramekins.
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lemon panna cotta without gelatin
