Meyer Lemon Panna Cotta - Serves 4

1 1/2 sheets gelatin
1 Cup Heavy Whipping Cream
1/2 Cup Caster sugar
1/2 Cup Greek Yogurt or Plain yogurt that has been drained of excess liquid
1/2 Cup Crème Fraiche
1 Tablespoon Meyer Lemon Juice
¾ Tablespoon Meyer Lemon Zest

1. Place gelatin sheets in a bowl of water to soften

2. Heat the Cream and sugar together until sugar is dissolved

3. Squeeze water from gelatin sheets and add to hot cream mixture

4. Stir in yogurt and Crème Fraiche, juice and zest

5. Fill Ramekins and cool for at least 2 hours or 2 days

6. To serve: Unmold Panna Cotta and drizzle with Baba Cakes in Limoncello