Lemon And Coconut Pana Cotta With Cherry Jam

1. 1

   In a saucepan on low heat, add the cream, coconut, and sugar, stirring well.

2. 2

   Add the lemon juice and zest.

3. 3

   Remove from heat just before mixtures starts to boil, and let infuse for about 30 minutes.

4. 4

   Hydrate the gelatin sheets in cold water, drain well. Add to cream mixture, and stir until gelatin is completely dissolved. Whisk in the yogurt without beating.

5. 5

   Place in serving dishes, and refrigerate for at least 4 to 5 hours, or overnight.

6. 6

   Before serving, add a teaspoon of cherry jam on top of the panna cotta, serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.