45 mins plus setting
Not Too Tricky
serves 4
About the recipe
There’s something super special about this delicate dessert. Flecked with aromatic vanilla and set with a satisfying wobble, it’s an absolute pleasure to eat.
Ingredients
1 leaf of gelatine
200ml semi-skimmed milk
½ teaspoon vanilla bean paste
200g natural yoghurt
200g rhubarb
2 tablespoons runny honey, plus extra to serve
300g strawberries
Top Tip
HEALTHY & NUTRITION
This lighter spin on a classic panna cotta uses natural yoghurt and semi-skimmed milk instead of cream.
HELPFUL HACK
Dip the panna cotta moulds into boiling water to loosen a little before turning out.
FLAVOUR BOOST
You can infuse the milk with a little fresh basil, lemongrass or star anise for bonus flavour, if you like.
SEASONAL SUGGESTION
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.
Method
- Soak 1 gelatine leaf in cold water for 10 minutes, or until softened.
- 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.
- 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.
- Preheat the oven to 180°C/350°F/gas 4.
- 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.
- Bake for 30 minutes, or until the rhubarb is soft and juicy, but still holds its shape. Set aside until ready to serve.
- Hull and slice the remaining 150g of strawberries.
- Turn out each panna cotta onto a plate with the rhubarb and fresh strawberries. Drizzle with a little runny honey, if needed, and serve.
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