Ingredients

Ingredients for the panna cotta

  • 250g thick Greek yoghurt
  • 150ml full fat milk
  • 150ml double cream
  • 5g gelatine leaf (about 2½ sheets)
  • 50g runny honey
  • 20g caster sugar

Ingredients for the sugar syrup

  • 150ml water
  • 150ml caster sugar
  • 1 vanilla pod, seeds removed
  • 3 strips of blood orange zest
  • 150g rhubarb

Method

To make the panna cotta:

  1. Warm the milk, sugar and honey together.
  2. Soak the gelatine leaves in cold water for 2-3 minutes, or until soft, then squeeze out excess water.
  3. Add gelatine to the warm milk mixture and stir until dissolved.
  4. Stir in the cream to cool the mixture, then stir in the yoghurt.
  5. Place into cold water to cool the bottom of the pan, stirring constantly until the mixture is a thick consistency.
  6. Pour the mixture into pre-lined individual ramekins or dariole moulds, with a disc of baking parchment on the bottom.
  7. Allow to chill in the fridge for 2-4 hours, or overnight until completely set.
  8. To turn out, put each ramekin or mould in very hot water up to the rim for about 10 seconds. Place a plate on top, turn over and shake from side to side. Don't forget to remove the baking paper before serving!

To make the sugar syrup:

  1. Gently dissolve the sugar in the water, then bring it to the boil. Add the vanilla and orange zest and boil for 5 minutes.
  2. Remove vanilla and orange zest.
  3. Cut the rhubarb into 1-2cm batons, and gently poach in sugar syrup for 4-5 minutes until cooked but still holding their shape.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 12 February 2014

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