Australian Lemon Myrtle and Yogurt Panna Cotta Recipe

1. 1

   Soften 1 1/2 tablespoons powdered gelatin in 1/4 cup cold water.

2. 2

   Bring 3/4 cup water to a boil.

3. 3

   Remove from the heat and stir in 2 teaspoons ground lemon myrtle.

4. 4

   Whisk the gelatin mixture with the hot-water mixture so that the gelatin dissolves and is clear.

5. 5

   Cool and then refrigerate until just starting to gel.

6. 6

   Whip 1 1/2 cups chilled heavy cream until it begins to thicken.

7. 7

   Sprinkle in 3/4 cup confectioners sugar and continue beating until the cream is stiff.

8. 8

   Place 1 cup plain whole-milk yogurt in a large mixing bowl.

9. 9

   Gently fold in the sweetened whipped cream.

10. 10

    Fold 1 cup of the cream mixture into the gelatin to temper.

11. 11

    Whisk the gelatin quickly and thoroughly into the remaining cream mixture.

12. 12

    Transfer to an oiled 6-cup mold or a serving bowl, and refrigerate, covered, for 2 hours, or up to overnight, until set.

13. 13

    Unmold if desired.

14. 14

    Accompany with sliced mango and kiwi.

* Per serving · 4 servings · Values may vary.