- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup fresh orange juice
- zest of 2 oranges
- 1 1/4 cup plain yogurt
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- pinch of salt
- 1 envelope unflavored gelatin
- 2 Tbsp. cold water
- orange slices and mint for garnish
Combine the heavy cream, sugar, orange juice in a saucepan. Put the orange zest into the cream mixture. Heat slowly until the sugar is dissolved, stirring all the time. Take off the heat and set aside for a half hour.
Strain the cream into a bowl and add the yogurt, lemon juice and vanilla. Whisk thoroughly. Add a small pinch of salt, mix.
Sprinkle the gelatin into the water and let stand for about 5 minutes. Melt the gelatin by placing the bottom of the dish in a pan of simmering water. Whisk into the panna cotta. Pour into 5 ramekins or cups. Refrigerate for at least 4 hours.
To serve, run a thin knife or small metal spatula around the rim of the panna cotta. Invert onto a plate and garnish with orange slices or simply serve in a cup.