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1/4 cup The Perfect Purée Cranberry Puree, thawed |
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1 cup heavy cream, chilled |
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1 cup 2% Greek-style plain yogurt |
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1/4 cup unflavored gelatin |
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1 tsp. water |
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1 tbsp. fresh lemon juice |
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1 tbsp. finely grated lemon zest |
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3 tbsp. confectioners’ sugar |
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| Method: |
| 1. |
In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. |
| 2. |
Add the yogurt and beat just until combined. |
| 3. |
Transfer half of the mixture to another bowl and fold in Cranberry. |
| 4. |
In a small microwave safe bowl, sprinkle the gelatin over the water, and let stand until softened, about 1 minute. |
| 5. |
Microwave the gelatin at high power for 5 seconds, just until melted. |
| 6. |
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest, and confectioners’ sugar and beat at medium speed just until combined. |
| 7. |
Refrigerate for 20 minutes before serving. |
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| Serving Suggestions: |
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Spoon half of the lemon cream into 4 wine glasses and top with half of the cranberry cream. |
