| • | 1/4 cup The Perfect Purée Cranberry Puree, thawed |
| • | 1 cup heavy cream, chilled |
| • | 1 cup 2% Greek-style plain yogurt |
| • | 1/4 cup unflavored gelatin |
| • | 1 tsp. water |
| • | 1 tbsp. fresh lemon juice |
| • | 1 tbsp. finely grated lemon zest |
| • | 3 tbsp. confectioners’ sugar |
| |
| 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. |
| |
| Serving Suggestions: |
| Spoon half of the lemon cream into 4 wine glasses and top with half of the cranberry cream. |
