Lemon Custard Submitted by Dedicated to my friend and cook, Brenda Richard Kaplan, LA Makes:10 servingsPrep Time:20 minutesCook Time:5 minutesReady In:25 minutesThe original recipe Panna cotta, is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means "cooked cream", appeared in Woman's Day and is not labor intense. It is so similar to our custard that Maw Maw added the recipe as part of the Nouveau Cajun. This was a big hit at a recent dinner party. Ingredients1 1/2 cup plain yogurt1 1/2 cup fat free half and halfmedium lemon - zest only1 tsp vanilla extract1/4 cup lemon juice1 envelope unflavored gelatin1/2 cup heavy cream1/2 cup sugarstrawberries sliced2 tbsp honey DirectionsSpray a paper towel with nonstick cooking spray and coat 10 - 4 oz custard cups or ramekins. In a medium bowl, whisk the yogurt, half and half, lemon zest and vanilla. In a small bowl, pour the lemon juice and sprinkle the gelatin over it and let stand five minutes to soften. Heat the cream and sugar about two minutes in a small sauce pan over low to medium heat stirring until the sugar is dissolved. Remove from the heat and and stir in the softened gelatin until dissolved. Quickly stir the yogurt into the mixture until blended. Pour the mixture into the cups about 1/2 cup each; cover with Saran and refrigerate for at least 4 hours or overnight. Garnish with strawberries tossed with honey that have blended for 10 minutes. If prepared in a ramekin take a small knife and gently unmold; turn over onto a plate; garnish with strawberries.
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