Courtesy Marcos Jubane, pastry chef, Jacks Monterey, Portola Hotel & Spa in Monterey
Zest of 1 lemon
1 ¼-ounce envelope gelatin, unflavored
1½ cups milk
2 tablespoons sugar
Pinch of salt
2 tablespoons lemon juice
1 cup plain yogurt
Remove the lemon zest in long strips, with peeler. Squeeze zested lemon and, if needed, another lemon. Reserve juice. In bowl, sprinkle gelatin over ½ cup milk. In small saucepan, combine remaining milk, sugar, lemon zest and salt. Bring to a gentle simmer.
Remove from heat, cover and steep 10 minutes. Add gelatin mixture and stir over low heat until dissolved.
Strain into bowl, discard zest then cool 10 minutes. Stir in yogurt.
Pour into six 6-ounce ramekins. Refrigerate until set, 2–4 hours. Invert onto a serving plate and top with sauce.
BLUEBERRY GINGER SAUCE
6 ounces fresh blueberries
¼ cup water
2 tablespoons crystallized ginger
¼ cup granulated sugar
In small saucepan, combine blueberries, sugar, water and crystallized ginger. Bring to simmer. Remove from heat then stir in lemon juice. Cool sauce and serve.