Yogurt panna cotta

Soak the gelatine in cold water for 5 minutes. Bring the cream to the boil in a saucepan and stir until dissolved.

Keep it for 3 minutes against the boil. Squeeze the gelatine while removing the pan from the heat and let the gelatine roast in the hot room.

Put the pan in a sink with ice cold water and let the cream mixture cool down for 3-5 minutes until it becomes lumpy.

In a bowl, stir the yogurt and stir in the cream mixture.

Spoon the mixture into the molds and put it in the refrigerator for 2 hours until the puddinks (= panna cotta) are firm.

Cut 4 slices of lemon, keep half of the lemon. Squeeze out the rest of the lemon.

Stir in the honey with 2-3 tbsp lemon juice into a sauce. Put a reversed plate on each mold, shake it and then turn it over.

If necessary, obtain a smooth knife along the inside of the molds or immerse the molds in warm water. Let the panna cotta glide on the plate.

Spoon the honey-lemon sauce over it and garnish with the slices of lemon.