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Ingredients

2 cups Jalna Sweet & Creamy Greek Yoghourt
1 teaspoon vanilla bean paste
2 1/4 teaspoons powdered gelatine
1 tablespoon hot water
1 bunch rhubarb, trimmed, cut into 4cm pieces
1/4 cup icing sugar

Method

Step 1 Lightly spray 4 x 1/2 cup (125ml) capacity jelly or metal moulds with oil.
Step 2 Whisk yoghurt and vanilla in a medium bowl until smooth.
Step 3 Place 2 tablespoons boiling water in a small saucepan over low heat. Sprinkle over gelatine and stir until dissolved. Remove from heat. Whisk in ½ cup yoghurt mixture until smooth. Whisk in remaining yoghurt mixture until combined.
Step 4 Meanwhile, preheat oven to 160C or 140C fan-force. Place rhubarb in a single layer in a baking dish. Sprinkle with sugar and drizzle over 1 tablespoon water. Toss to coat. Roast for 15 minutes or until tender but rhubarb still holds its shape. Cool.
Step 5 Turn panna cotta onto serving plates and serve with roasted rhubarb.

Vanilla panna cotta with roasted rhubarb

How to make Vanilla panna cotta with roasted rhubarb

Ingredients

Method