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Vanilla panna cotta with roasted rhubarb
Vanilla panna cotta with roasted rhubarb
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Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Velvety vanilla panna cotta with a tangy rhubarb topping.
Ingredients:
  • 500.00 ml Sweet & Creamy Greek Yoghourt
  • 1 tsp vanilla bean paste
  • 6.75 gm powdered gelatine
  • 20.00 gm hot water
  • 1 bunch rhubarb, trimmed, cut into 4cm pieces
  • 37.50 gm icing sugar
Instructions:
  • Gently coat 4 jelly or metal moulds with oil spray, each with a 1/2 cup (125ml) capacity.
  • In a medium bowl, combine yogurt and vanilla and whisk until smooth.
  • In a small saucepan over low heat, add 2 tablespoons of boiling water. Sprinkle gelatine over the water and stir until dissolved. Remove from heat and whisk in ½ cup of yogurt until smooth. Gradually whisk in the rest of the yogurt mixture until fully combined.
  • Preheat your oven to a toasty 160C or 140C if you have a fan-forced oven. Spread the rhubarb evenly in a baking dish. Sprinkle with sugar and drizzle over 1 tablespoon of water. Mix well so the rhubarb is coated. Roast for about 15 minutes until tender, yet firm. Allow it to cool before proceeding.
  • Unmold the panna cotta onto plates and accompany with roasted rhubarb for a delightful presentation.

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