Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey |

Preparation time: 30 min

• General preparation

  Cut orange and grapefruit segments. Zest the lemon. In a bowl, pour cold water and immerse the gelatine sheets to moisturize and soften them.

• Preparation of pannacotta

  In a saucepan, heat up the cream and lemon zest over low heat. Add sugar and mix. When the cream begins to simmer, remove from heat and stir in gelatin that you previously drained. Mix until the mixture is homogeneous. Pour over the yogurt and mix. Divide the mixture into glasses. Let cool and set aside in refrigerator for at least 4 hours, or place the glasses in an ice bath for express cooling.

• Preparation of Jasmine honey with citrus segments

  In a small saucepan, pour as much water as honey and add the jasmine tea. Bring to a boil, remove from heat. Let the honey sit with tea at least 10 minutes before straining. Mix the citrus segments with the jasmine honeyand marinate in refrigerator for 1 hour.

• To serve

  Garnish your panna cotta with jasmine honey citrus segments.