Ingredients
- 1 leaf of gelatine
- 250 ml semi-skimmed milk
- ½ teaspoon vanilla bean paste
- 2 tablespoons runny honey
- 250 g natural yoghurt
- 350 g strawberries
- 250 g rhubarb
Method
- Soak 1 gelatine leaf in cold water for 10 minutes, or until softened.
- Pour 200ml of semi-skimmed milk into a small saucepan, add ½ a teaspoon of vanilla bean paste, and warm on a medium heat until simmering. Remove from the heat and stir in the gelatine.
- Whisk in 200g of natural yoghurt, until smooth, then pour the mixture into 4 serving moulds or small glasses. Cover and chill for at least 4 hours, or until set.
- Preheat the oven to 180°C/350°F/gas 4.
- Chop 200g of rhubarb into 5cm pieces and place in a large baking tray. Drizzle over 2 tablespoons of runny honey, then coarsely grate over 150g of strawberries.
- Bake for 30 minutes, or until the rhubarb is soft and juicy, but still holds its shape. Set aside until ready to serve.
- Hull and slice the remaining 150g of strawberries.
- Turn out each panna cotta onto a plate with the rhubarb and fresh strawberries. Drizzle with a little runny honey, if needed, and serve.
