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