23 May 2012

Yogurt panna cotta with roasted rhubarb


I always think that panna cotta looks like one of those things that should be complicated to make. Custardy, creamy things often have an element of risk to them which means you have to be ready to follow the recipe to the letter and keep an eagle eye on them in case they start to go lumpy or something awful happens with eggs. But panna cotta is ridiculously simple. It's basically just fancy jelly, but it can be adapted in any number of ways which should make it the ultimate go-to for an easy dinner party pud.

The tangy, creaminess of the yogurt panna cotta is a brilliant partner to some slightly sharp roasted rhubarb.


Yogurt panna cotta with roasted rhubarb
Serves 4

300ml double cream
200ml full fat, natural yogurt
1/2 vanilla pod
50g golden caster sugar
2 sheets gelatin (or enough to set 1/2 pint or 250ml according to the packet)

Fill a bowl with cold water and soak the gelatin sheets  - make sure they're completely covered by the water - and leave for 5 minutes to soften.

Put the cream and sugar into a pan. Split the vanilla pod and scrape out the seeds, and add it to the cream. Heat the cream gently over a low heat until just below boiling, stirring to dissolve the sugar. Remove from the heat.

By this time your gelatin should be soft. If it is, remove the sheets from the water and squeeze out the liquid. Add the gelatin to the cream and stir to dissolve. Leave it to cool slightly.

Pour the yogurt into a large bowl, and add the cream fairly slowly, stirring well to prevent lumps (you shouldn't get any, but if you do, you can always sieve the liquid).

Pour the creamy yogurt into your serving dishes and chill in the fridge for a few hours to set. I didn't bother to turn out the panna cotta once it was set, as I'd used nice glasses, but if you fancy serving the panna cotta out of the mold, just dip the molds in hot water for a few seconds and it should soften the edges of the panna cotta just enough to turn out.

Serve with roasted rhubarb. Delicious!

If you like this, you might like...
Rhubarb cordial

No comments:

Post a Comment