|4 cups||heavy whipping cream|
|4 cups||Greek yogurt, drained|
|2 Tbl||boiling water|
|1||lemon, juiced and zested|
|1 cup||organic cane sugar|
|2||medium cara cara oranges, segmented|
|2||medium blood oranges, segmented|
|2||medium navel oranges, segmented|
|½ cup||shaved chocolate or cacao nibs|
In a large bowl, beat heavy whipping cream until it has medium-soft peaks, about 4-6 minutes. Set aside in a cool place.
In a separate, non-reactive bowl, mix together pectin and hot water.
Once incorporated, add in lemon juice, zest, and sugar until smooth, and stir in drained Greek yogurt. Gently fold in whipped cream. Do not over mix. Mixture should be light and fluffy. Pour mixture into 6-8 glass canning jars and allow to chill in the refrigerator for at least four hours.
Top with raw segmented oranges and shaved chocolate, and serve.