Name: Yoghurt panna cotta with baked rhubarb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup (250ml) milk; 1/2 cup (100g) caster sugar; 1 vanilla bean, split and scraped; 2 sheets (10g) gelatine; 2 cup (500m) greek yoghurt; 300 gram rhubarb stalks, cut into 4 cm lengths; 1/2 cup (125ml) orange juice; 1/4 cup (55g) caster sugar, extra

Ingredients

1 cup (250ml) milk

1/2 cup (100g) caster sugar

1 vanilla bean, split and scraped

2 sheets (10g) gelatine

2 cup (500m) greek yoghurt

300 gram rhubarb stalks, cut into 4 cm lengths

1/2 cup (125ml) orange juice

1/4 cup (55g) caster sugar, extra

Method

1.Place milk, sugar and vanilla bean in a saucepan. Heat almost to the boil, remove and set aside. Place the gelatine sheets into a bowl of cold water until softened (3-4 minutes), squeeze out excess water and stir into the milk mixture.

2.Pass the milk mixture through a fine sieve into a bowl with the yoghurt and whisk to combine. Divide the panna cotta mixture between 6 x 1/2-cup (125ml) capacity moulds.

3.Transfer to fridge and leave for 4 hours or until set.

4.Preheat oven to 180°C. Place rhubarb on a baking tray, pour orange juice over, sprinkle with sugar and cover with foil. Bake for 25 minutes.

5.To serve, invert a panna cotta onto a plate and spoon some rhubrab and juices alongside.

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Ingredients

Method

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