Yogurt Panna Cotta with Kumquats

Ingredients

• 6 sheets of white gelatin
• 1 vanilla pod
• 200 g heavy cream
• 80 g raw cane sugar
• 0.5 tsp organic lemon zest
• 300 g Greek yogurt
• 8 Kumquats

Instructions

1. 1.

   Soak the gelatin in cold water for 5 minutes. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Add the vanilla pod, vanilla seeds, cream, 3 tablespoons of sugar, and lemon zest to a saucepan and bring to a boil.

2. 2.

   Remove from heat, discard the vanilla pod, and stir in the well-extracted gelatin.

3. 3.

   Let the vanilla-cream mixture cool slightly, then carefully fold in the yogurt. Pour the mixture into four small, pre-rinsed molds and refrigerate covered for at least 4 hours. For the caramel, melt the remaining sugar in a pan until it turns light brown. Use a fork to create a caramel lattice on parchment paper and let it cool.

4. 4.

   Wash and quarter the kumquats. To serve, pour the yogurt panna cotta onto dessert plates and garnish with the caramel lattice and kumquat pieces.