Meyer Lemon Panna Cotta

• 3 sheets gelatin (available in specialty stores)
• 2 cups heavy cream
• 1 cup sugar
• 1 cup minus 2 tablespoons plain whole milk yogurt
• 1 cup minus 2 tablespoons sour cream
• 2 tablespoons Meyer lemon juice (if not available, use regular lemon juice) and an extra teaspoon sugar
• ¾ tablespoon grated Meyer lemon zest
• Nonstick cooking spray

1. Fill a bowl with cool water. Add the gelatin sheets and let soften.

2. In a medium saucepan bring the heavy cream and sugar to a boil. Remove from the heat. Remove the softened gelatin sheets from the water and add them to the hot cream. Stir to dissolve.

3. Stir in the yogurt, sour cream, Meyer lemon juice, and zest.

4. Coat the inside of eight 6-ounce ramekins with nonstick spray, then fill the ramekins with the lemon mixture. Refrigerate for at least 2 hours or up to 2 days.

5. To serve, unmold each ramekin on a dessert plate and and top with a fresh fruit of choice.