Yoghurt pannacotta with rhubarbs and strawberries

Photo: Jakob Fridholm/imagebank.sweden.se


Yoghurt pannacotta with rhubarbs and strawberries

Yoghurt pannacotta:
  • 500g (1,1 lbs) heavy cream
  • 500g (1,1 lbs) yoghurt
  • 135g (4¾ oz) sugar
  • 2 gelatine sheets
  • 1 vanilla bean
Vanilla poached rhubarb:
  • 5-8 stalks rhubarb
  • 150-200g (5-7oz) sugar
  • 2 vanilla beans
  • 2dl (1 cup) white wine
  • 5-6 dl (2-2½ cups) water

Yoghurt panna cotta:
  1. Soak the gelatine sheets in cold water.
  2. Bring the cream, sugar and the split and scraped vanilla bean to the boil.
  3. Stir in the gelatin until dissolved and let it sit for 10 min.
  4. Add the yoghurt and strain through a sieve.
  5. Pour into serving cups and chill.
Vanilla poached rhubarb:
  1. Peel and cut the ends of the rhubarbs. Add the peel and ends in a saucepan and put the stalks in a deep tray.
  2. Bring the peel and the ends to the boil with sugar, wine, water and vanilla beans.
  3. Cook for about 5 minutes and strain the liquid over the stalks.
  4. Bake in the oven at 90°C/195°F for about 10-15 minutes, until soft. Cover and chill in the refriderator.
  5. Strain the infusion liquid and reduce until it turnes into a syrup in consistency.
  6. Chop the rhubarbs into smaller pieces.
  7. Mix the rhubarbs with the syrup and garnish with fresh strawberries and dry frozen strawberries.

  • Monica-USA

    Looks good.

  • Harrie

    Could you please publish the vegan version? So without the cream, yoghurt or gelatine?