Lemon Mascarpone Panna Cotta
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 teaspoon (1 small envelope) plain powdered gelatin
  • 2 tablespoon cold water
  • 1 cup lowfat milk
  • 1/2 cup sugar
  • 1 1/2 cup plain nonfat greek yogurt
  • 1/3 cup mascarpone, creme fraiche or sour cream
  • finely grated zest (yellow part only) of 1 small lemon
  • juice of 1/2 small lemon
  • pinch salt
  • lemony rhubarb compote
  • sprigs of fresh mint for garnish
Directions
  1. Step 1: Sprinkle 2 teaspoons gelatin over 2 tablespoons cold water in small bowl. Let stand until softened, about 3 minutes.
  2. Step 2: Heat 1 cup milk and 1/2 cup sugar in large microwave-safe bowl on high, stirring once or twice, until sugar dissolves (rub a little between your fingers), about 2 minutes. Stir in softened gelatin until dissolved. Cool to room temperature.
  3. Step 3: Combine 1 1/2 cups yogurt, 1/3 cup mascarpone, lemon zest, juice 1/2 lemon and salt with a whisk or hand mixer in a large bowl until blended. Whisk in cooled milk mixture until smooth. Divide the mixture among six pretty dessert bowls or stemmed wine glasses. Cover; refrigerate until set, usually 2 hours. (Or up to 3 days.)
  4. Step 4: Serve topped with a generous spoonful of the lemony rhubarb compote. Garnish with mint.