Yoghurt Panna Cotta with Rhubarb & Ginger

I love adding yoghurt to panna cotta. I think it makes the taste more interesting, giving a slight tang that works so nicely with the rhubarb here. The texture is also different because of the yoghurt, almost cheesecake-y. Try it and see, even those who’ve told me they don’t like panna cotta like this one.

SERVES

6

INGREDIENTS

For the rhubarb:

• 350g rhubarb, cut into 1cm pieces

• 40g caster sugar

• 200ml water

• Stem ginger, to serve (optional)

For the panna cotta:

• 2 ½ sheets of gelatine

• 150ml whole milk

• 150ml double cream

• 65g caster sugar

• 250g full-fat greek yoghurt 

METHOD

For the rhubarb:

Put the rhubarb in a wide saucepan so the pieces are in one layer, sprinkle over the sugar and pour in the measured water. Simmer on a very low heat for around 5 minutes, turn the heat off, cover with the lid and steam for 5-10 minutes until soft but retaining their shape. Can be used straight away or pour into a container, covering with the liquid and refrigerate overnight (this will enhance the colour and flavour). If adding the stem ginger, chop as much as you’d like to add very finely and stir through the rhubarb. 

For the panna cotta:

Put the gelatine in a bowl and cover with cold water, Set aside to allow the gelatine to soften.

Put the milk, cream and sugar in a pan and heat gently until it starts to simmer (don’t let it boil) then take off the heat. Lift the gelatine from the water and squeeze out the excess water before putting it in with the milk mixture. Use a balloon whisk to whisk until the gelatine has completely dissolved. Let this mixture cool for five minutes or so before whisking in the yoghurt. 

Pour into ramekins and, once cool, put in the fridge to set for a few hours or overnight. 

To serve, turn each ramekin upside down onto a plate (it helps to run the sides of the ramekins under running hot water from the tap to loosen them). Spoon rhubarb over the top and serve.