Vanilla yoghurt panna cotta

Roasted rhubarb & strawberries

Vanilla yoghurt panna cotta

Vanilla yoghurt panna cotta

Serves Serves 4
Time Cooks In45 minutes plus setting
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 126 6%
  • Fat 3.4g 5%
  • Saturates 1.9g 10%
  • Sugars 19.3g 21%
  • Salt 0.2g 3%
  • Protein 5.6g 11%
  • Carbs 19.3g 7%
  • Fibre 3.5g -
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

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Tap For Ingredients


  1. Soak 1 gelatine leaf in cold water for 10 minutes, or until softened.
  2. Pour 200ml of semi-skimmed milk into a small saucepan, add ½ a teaspoon of vanilla bean paste, and warm on a medium heat until simmering. Remove from the heat and stir in the gelatine.
  3. Whisk in 200g of natural yoghurt, until smooth, then pour the mixture into 4 serving moulds or small glasses. Cover and chill for at least 4 hours, or until set.
  4. Preheat the oven to 180°C/350°F/gas 4.
  5. Chop 200g of rhubarb into 5cm pieces and place in a large baking tray. Drizzle over 2 tablespoons of runny honey, then coarsely grate over 150g of strawberries.
  6. Bake for 30 minutes, or until the rhubarb is soft and juicy, but still holds its shape. Set aside until ready to serve.
  7. Hull and slice the remaining 150g of strawberries.
  8. Turn out each panna cotta onto a plate with the rhubarb and fresh strawberries. Drizzle with a little runny honey, if needed, and serve.


This lighter spin on a classic panna cotta uses natural yoghurt and semi-skimmed milk instead of cream.

Dip the panna cotta moulds into boiling water to loosen a little before turning out.

You can infuse the milk with a little fresh basil, lemongrass or star anise for bonus flavour, if you like.

This is delicious with any baked stoned fruits or berries, so look out for what's in season – try plums, peaches, cherries, blackberries and raspberries.