yuko's kitchen

週末のSFクロニクルに掲載されていたマイヤーレモンのパナコッタのレシピ
で早速作ってみました。
ヨーグルトとレモン汁が材料の２／３を占めていることもあって、
とてもあっさり系のデザートになりました。
昨日から温かい日が続いているのでクールなデザートが美味しく感じられる
日でした。


　　　　　Meyer Lemon Panna Cotta

Ingredients (Serves 6-8)

1 envelope unflavored gelatin
1 cup + 2 tablespoons superfine sugar
（I used just 2/3 cup sugar ）
1 cup whipping cream
1 cup Meyer lemon juice (4-6 Meyer lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup nonfat Greek-style yogurt



Instructions

1) Sprinkle gelatin over 1/2 cup cold water in a small ramekin;
let it soften for 5 minutes or until no dry spots remain.

2) Combine sugar and 1/2 cup water in a saucepan;
bring to a simmer and stir until sugar dissolves.
Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves.

3) Add cream, lemon juice and lemon zest. Let cool slightly.

4) Put yogurt in a mixing bowl and whisk to loosen it up.
Add the cream mixture, little by little, gently stirring after each addition
to break up any lumps of yogurt before adding more cream.
Do not over stir, which will avoid air bubbles.

5) Pour mixture into a 5-cup bowl or mold.
Tap the bowl on the counter to remove air bubbles.
Cover and chill until set, 6 hours to overnight.

Per serving: 228 calories, 3 g protein, 32 g carbohydrate, 11 g fat (7 g saturated),
41 mg cholesterol, 30 mg sodium, 0 g fiber.

Marlena Spieler is a freelance food writer and cookbook author who divides
her time between Northern California and Europe. E-mail her at food@sfchronicle.com
or go to her Web site, marlenaspieler.com. Follow her on Twitter @marlenaspieler.

This article appeared on page K - 3 of the San Francisco Chronicle