Yogurt Panna Cotta with Roasted Rhubarb

The slight tanginess of the yogurt panna cotta is a perfect partner to the rhubarb. Adjust the sweetness of the rhubarb to your taste, and any leftovers can be used as the basis of rhubarb trifle, rhubarb ice cream, rhubarb crumble or just served warm with a scoop of cold vanilla ice cream.


Serves 4

For the panna cotta
300ml double cream
200ml full fat, natural yogurt
1/2 vanilla pod
50g golden caster sugar
2 sheets gelatine (or enough to set 1/2 pint or 250ml according to the packet)

For the roasted rhubarb
400g rhubarb, chopped into 1in pieces
1 1/2 - 2 tbsp golden caster sugar (or more or less, depending on how sharp you want it)
1in piece of fresh ginger, finely sliced


Achieving the perfect results

  1. First make the panna cotta: Fill a bowl with cold water and soak the gelatine sheets - make sure they're completely covered by the water - and leave for five minutes to soften.
  2. Put the cream and sugar into a pan. Split the vanilla pod and scrape out the seeds, then add it to the cream. Heat the cream gently over a low heat until just below boiling, stirring to dissolve the sugar. Remove from the heat.
  3. By this time your gelatine should be soft. If it is, remove the sheets from the water and squeeze out the liquid. Add the gelatine to the cream and stir to dissolve. Leave it to cool slightly.
  4. Pour the yogurt into a large bowl, and add the cream fairly slowly, stirring well to prevent lumps (you shouldn't get any, but if you do, you can always sieve the liquid).
  5. Pour the creamy yogurt into your serving dishes and chill in the fridge for a few hours to set.
  6. Meanwhile, cook the rhubarb: Pre-heat the oven to 200°C. Place the chopped rhubarb into a roasting dish with the rhubarb. Sprinkle over the sugar. Cover with foil and roast for 20-25 minutes, or until it starts to break down.
  7. Once the panna cotta is set, and the rhubarb is cool it’s ready to serve. If you want to turn out your panna cotta, dip the sides of the moulds into hot water for a few seconds and it should soften the edges of the panna cotta just enough to turn out. Spoon the rhubarb on top and enjoy.

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