{table for two | and for dessert : citrus panna cotta}


. . . and while on the topic of summer tablescapes, a lovely little recipe for citrus panna cotta, perfect with mimosas or a glass of champagne after sunday brunch, or a rooftop dinner party on a midsummer’s night . . .





RECIPE | yogurt panna cotta

i n g r e d i e n t s :

2 tablespoons water
2 tablespoons fresh lemon juice (substitute blood orange here)
2 1/2 teaspoons unflavored gelatin
2 1/4 cups plain whole-milk greek yogurt (preferably organic)
1 3/4 cups heavy whipping cream, divided
3/4 cup sugar
1/2 vanilla pod, seeds scraped out

d i r e c t i o n s :

Combine 2 tablespoons water and lemon juice (or blood orange substitute) in a small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 10 minutes.

Whisk yogurt and 3/4 cup cream in large bowl.

Combine 1 cup cream, sugar and vanilla seeds in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves.

Add cream-gelatin mixture to yogurt mixture; whisk to blend.

Pour mixture into 5-6 pretty glasses. Chill uncovered until cold, then cover each glass with plastic wrap and keep refrigerated until panna cotta is set, at least 8 hours or overnight.

Can be made 1 day ahead. Keep refrigerated.

Add marmalade topping and serve.

[photography & styling by heidi murphy at {white loft} style for eat boutique; recipe> adapted from bon appétit, july 2010]