Australian Lemon Myrtle and Yogurt Panna Cotta Recipe

Ingredients

• 1 1/2 tablespoons powdered gelatin
• 1/4 cup cold water
• 2 teaspoons ground lemon myrtle
• 1 1/2 cups heavy cream
• chilled
• 3/4 confectioners sugar
• 1 cup plain whole-milk yogurt
• Mango
• sliced
• Kiwi
• sliced

Instructions

1. Soften 1 1/2 tablespoons powdered gelatin in 1/4 cup cold water.
2. Bring 3/4 cup water to a boil.
3. Remove from the heat and stir in 2 teaspoons ground lemon myrtle.
4. Whisk the gelatin mixture with the hot-water mixture so that the gelatin dissolves and is clear.
5. Cool and then refrigerate until just starting to gel.
6. Whip 1 1/2 cups chilled heavy cream until it begins to thicken.
7. Sprinkle in 3/4 cup confectioners sugar and continue beating until the cream is stiff.
8. Place 1 cup plain whole-milk yogurt in a large mixing bowl.
9. Gently fold in the sweetened whipped cream.
10. Fold 1 cup of the cream mixture into the gelatin to temper.
11. Whisk the gelatin quickly and thoroughly into the remaining cream mixture.
12. Transfer to an oiled 6-cup mold or a serving bowl, and refrigerate, covered, for 2 hours, or up to overnight, until set.
13. Unmold if desired.
14. Accompany with sliced mango and kiwi.