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Vanilla yoghurt panna cotta
Vanilla yoghurt panna cotta
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Total Time:
45 minutes
Indulge in a decadent vanilla dessert with a delicate texture and heavenly flavor.
Ingredients:
  • 1 leaf of gelatine
  • 200 ml semi-skimmed milk
  • ½ teaspoon vanilla bean paste
  • 200 g natural yoghurt
  • 200 g rhubarb
  • 2 tablespoons runny honey plus extra to serve
  • 300 g strawberries
Instructions:
  • Submerge 1 gelatine leaf in cold water for 10 minutes until it's softened. Heat 200ml of semi-skimmed milk with ½ teaspoon of vanilla bean paste in a saucepan until simmering. Off the heat, stir in the gelatine. Whisk in 200g of natural yogurt until smooth, then pour into 4 molds or glasses. Chill for at least 4 hours until set. Preheat the oven to 180°C/350°F/gas 4. Cut 200g of rhubarb into 5cm pieces and place on a baking tray. Drizzle with 2 tablespoons of runny honey and grate over 150g of strawberries. Bake for 30 minutes until the rhubarb is soft but still holds shape. Set aside. Hull and slice the remaining 150g of strawberries. Unmold each panna cotta onto a plate with the rhubarb and fresh strawberries. Drizzle with honey to serve.

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