Serves 4-6
Use shallow ceramic dish for serving
1 envelope unflavored gelatin
1 cup + 2 tablespoons superfine sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup non-fat Greek-style yogart
1. Sprinkle gelatin over ½ cup cold water in a small ramekin. Let soften for 5 minutes or until no dry spots remaining
2. Combine sugar and ½ cup water in a saucepan and simmer and still until sugar dissolves. Turn off the heat and add the gelatin mixture stirring until gelatin dissolves. Add cream and lemon zest. Let cool slightly.
3. Put yogurt in a bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir which will avoid air bubbles.
4. Pour mixture into 5 cup bowl or mold. Tap the bowl on the counter to remove air bubbles.
5. Cover and chill until set, 6 hrs to overnight.