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.