Lemon Panna Cotta

1. 1

   Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a medium bowl using a rubber spatula; set aside.

2. 2

   Combine milk and sugar in a medium saucepan over medium-high heat; stir well with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 3 minutes or until sugar dissolves, stirring frequently.

3. 3

   Remove pan from heat. Remove and discard vanilla bean. Add milk mixture to drained yogurt, and stir until well blended.

4. 4

   Sprinkle gelatin over juice in a small microwave-safe bowl. Let stand for 5 minutes. Microwave at HIGH for 30 seconds, stirring every 10 seconds until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Pour about 1/2 cup panna cotta mixture into each of 8 ramekins or custard cups. Cover and chill at least 6 hours or overnight. Serve in cups, or invert onto individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.