Yogurt panna cotta with lemon cream

1 . Stage

Products for dessert, plus an egg (not pictured).

2 . Stage

I peeled and juiced the lemons.

3 . Stage

For the lemon cream, I beat the eggs well with sugar and salt, and added the lemon juice and zest.

4 . Stage

Heated in a water bath until hot.

5 . Stage

And added cold butter, cut into small cubes, while stirring cooked (without letting it boil) until it thickened.

6 . Stage

The cream when hot should be like liquid sour cream, set the cream aside to cool.

7 . Stage

For the panacotta, I mixed the gelatin with 60 ml of cold water and let it swell for 10 minutes.

8 . Stage

I combined the milk, cream and sugar in a small saucepan, heated it up and added, while stirring, the swollen gelatin and cooked for a couple more minutes. Then I poured the yogurt and lemon juice into the mixture and stirred it thoroughly once more.

9 . Stage

Poured into glasses and into the fridge for at least 4 hours (I didn't count this time), or better yet for 6 - 8 hours.

10 . Stage

Before serving, I put 3 to 4 tablespoons of lemon cream on top of each glass.

11 . Stage

I garnished with pistachios and served.