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. Remove the pot from the heat, take out the vanilla pod again and stir in the well-squeezed gelatin.
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. 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. 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
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