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🍰 Joghurt Panna Cotta with Kumquats

335 kcal · 30 min · 4 servings

Ingredients

• 6 sheets white gelatin
• 1 vanilla pod
• 200 g whipping cream
• 80 g raw cane sugar
• 0.5 tsp organic lemon zest
• 300 g Greek yogurt
• 8 kumquats

Instructions

1. 1. Soak the gelatin in cold water for five minutes. Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Put the pod, the seeds, the cream, three level tablespoons of sugar and the lemon zest in a pot and bring the mixture to a boil.
2. 2. Remove the pot from the heat, take out the vanilla pod again and stir in the well-squeezed gelatin.
3. 3. Let the vanilla cream cool down a bit, then stir in the yogurt carefully. Fill the mixture into four small, cold-rinsed molds and refrigerate them covered for at least four hours.
4. 4. Melt the remaining sugar in a pan for the caramel and let it turn light brown. Use a fork to draw a caramel grid on baking paper and let it cool.
5. 5. Wash the kumquats and cut them into quarters. Unmold the yogurt panna cotta onto a dessert plate for serving and garnish it with the caramel grid and the kumquats.

Nutrition per serving

• kcal: 335
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 27 g