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.


Recipe for 4 persons

For the panna cotta

500 Gr
Plain yogurt 2%
60 Gr
0.50 Unit(s)
2.50 Leaf(ves)
100 Gr
Cream 35%

For citrus supremes

2 Unit(s)
1 Unit(s)
Pink grapefruit
50 Gr
5 Gr
Jasmine tea

Preparation time: 30 min

  • 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.

  • 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.

  • 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.

  • 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.

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