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Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |
Yogurt with lemon zest prepared like a panna cotta and garnished with citrus segments infused with jasmine tea honey.
You can keep the citrus juice when cutting the segments and add in your honey infused with jasmine.
Ingredients
Recipe for 4 portionsFor the panna cotta
For citrus supremes
Preparation time: 30 min
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General preparation
Cut orange and grapefruit segments. Zest the lemon. In a bowl, pour cold water and immerse the gelatine sheets to moisturize and soften them.
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Preparation of pannacotta
In a saucepan, heat up the cream and lemon zest over low heat. Add sugar and mix. When the cream begins to simmer, remove from heat and stir in gelatin that you previously drained. Mix until the mixture is homogeneous. Pour over the yogurt and mix. Divide the mixture into glasses. Let cool and set aside in refrigerator for at least 4 hours, or place the glasses in an ice bath for express cooling.
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Preparation of Jasmine honey with citrus segments
In a small saucepan, pour as much water as honey and add the jasmine tea. Bring to a boil, remove from heat. Let the honey sit with tea at least 10 minutes before straining. Mix the citrus segments with the jasmine honeyand marinate in refrigerator for 1 hour.
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To serve
Garnish your panna cotta with jasmine honey citrus segments.
You can keep the citrus juice when cutting the segments and add in your honey infused with jasmine.
Class with similar recipe
FAMOUS FANCY TAPAS
A complimentary glass of sparkling wine!
- Nigiri foie gras flambé with honey and sriracha |
- Lobster buns, pomegranate, sunflower seeds, mayonnaise sauce, chives |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Duck breast carpaccio, citrus fruits, Parmesan, marinade, olive oil |
- Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |
FAMOUS FANCY TAPAS
A complimentary glass of sparkling wine!
- Nigiri foie gras flambé with honey and sriracha |
- Lobster buns, pomegranate, sunflower seeds, mayonnaise sauce, chives |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Duck breast carpaccio, citrus fruits, Parmesan, marinade, olive oil |
- Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |
FAMOUS FANCY TAPAS
A complimentary glass of sparkling wine!
- Nigiri foie gras flambé with honey and sriracha |
- Lobster buns, pomegranate, sunflower seeds, mayonnaise sauce, chives |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Duck breast carpaccio, citrus fruits, Parmesan, marinade, olive oil |
- Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |
FAMOUS FANCY TAPAS
A complimentary glass of sparkling wine!
- Nigiri foie gras flambé with honey and sriracha |
- Lobster buns, pomegranate, sunflower seeds, mayonnaise sauce, chives |
- Crispy Comté cheese sticks, walnut ricotta cream, red onion pickels with grenadine |
- Duck breast carpaccio, citrus fruits, Parmesan, marinade, olive oil |
- Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |
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