Lemon panna cotta with grape salad

Ingredients for 4 servings:

• 3 sheets of white gelatin
• 1 organic lemon(s)
• 330 ml pastry cream with 35% fat content
• 25 g sugar
• 200 g whole milk yogurt with 3.5% fat
• 250 g grapes, green, seedless
• 100 ml dry white wine
• 1 tsp vanilla paste
• 15 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

Creamy panna cotta with fruity-vanilla grape salad

For the panna cotta, soak the gelatin in cold water. Wash the lemon and peel 4 thin strips of lemon zest. Squeeze half a lemon. Bring the cream, sugar, and lemon zest to a boil and simmer for 5 minutes. Dissolve the squeezed gelatin in the warm cream and let it cool. Then stir in the yogurt and pour through a sieve. Pour into 4 200ml molds and refrigerate, preferably overnight. For the grape salad, bring the wine, vanilla paste, and sugar to a boil and reduce to a syrupy consistency. Wash and halve the grapes. Mix with the syrup and stir in the lemon juice.