John Myers
Lemon Yogurt Cream
The perfect lemon yogurt cream recipe with a picture and simple step-by-step instructions.
- 1,5 sheet White gelatin
- 110 ml Lemon juice
- 65 g Sugar
- 250 g Natural yogurt, solid
- Grated zest of 1 organic lemon
- 250 g Cream
- Soak the gelatine in cold water. Heat the lemon juice with sugar in a saucepan.
- Squeeze out the gelatine and dissolve in the lemon-sugar mixture while stirring. Mix the yogurt with the lemon zest. Stir some cream into the lemon-gelatine mixture, add to the cream and stir well, allow to cool.
- Whip the cream until stiff and fold into the lemon yogurt cream. Divide thin lemon wedges between four glasses, pour the cream on top and refrigerate until ready to serve. Serve sprinkled with lemon zest or chopped pistachios as desired.
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