Pancotta

Driving from Saskatoon to Edmonton on a hot dry summer day, I stopped at my friend's home for lunch. She served a lime pancotta that was divine - cool, refreshing, a little tart and just right. We were sitting on her dark turquoise painted deck and a mountain ash tree is part of the deck. Aside from giving us shade it is the best deck decoration I have ever seen. The lime pancotta recipe she used came from Whitewater Cooks and of course I scribbled it down and all the tweaks she had made. Eventually I gave up not being able to read my scratches on the tiny sticki note I found at the bottom of my knap sack, knowing that I would be able to google the dessert. For the rest of the summer I experimented with this desert. I added lime and other times orange or lemon, some times orange and lime (I liked the green and orange contrast). I tried substituting half and half for the whipping cream and when people would ask for the recipe, I had a hard time remembering which version I used. So here is a version that is basic, conservative and the ultimate in texture and taste. The night before measure 2 cups of plain yogurt into a cheese cloth lined strainer. In the morning warm 1/4 cup whipping cream, 1/2 cup lemon juice, 2/3 cup white sugar. Sprinkle 2 tsp of gelatin over this mixture and allow to dissolve. Whisk in 2 1/4 cups of whipping cream and the 2 cups of drained yogurt. Pour into a clear glass bowl and allow to set in the fridge for at least 4 hours. When ready to serve, sprinkle with grated lemon peel. Watch the faces of those eating the dessert. They will slow down and will try to extend the pleasure of the experience.