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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is to be served with the Lemon Cake with Crackly Caramel or of course alone. It appeared in the May 2007 edition of Food & Wine Magazine. This looks so refreshing! Recipe by Lynn Moulton. Ingredients:
1 1/2 teaspoons unflavored gelatin |
2 tablespoons cold water |
6 tablespoons fresh lime juice (try not to use the bottled kind) |
1/2 cup sugar |
1 cup plain whole-milk greek yogurt |
1 cup heavy cream |
Directions:
1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
2. In a small saucepan, combine the lime juice with 6 tablespoons of the sugar and simmer over moderate heat just until the sugar is dissolved, about 3 minutes.
3. Remove from the heat and stir in the softened gelatin until melted.
4. Transfer the lime gelatin to a medium bowl and let cool slightly.
5. Whisk in the yogurt.
6. In another bowl, beat the cream with the remaining 2 tablespoons of sugar until softly whipped.
7. Fold the cream into the yogurt mixture and
8. refrigerate until chilled and set, at least 1 hour.
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