So I’m currently obsessed with panna cotta.
It’s just so, SO easy to make. And so, SO delicious.
The best part is that it looks gorgeous so people always think you’ve slaved hard over it, when really, it only took you 20 minutes to put together (but sssh, don’t tell them that!).
Recently, I entered a competition over on Mamamia to be their food blogger for a few months. Writing for an online publication like that would absolutely be a dream!
When I read that the entry requirement was to create a dish based around a tub of Rachel’s yoghurt, panna cotta immediately sprung to mind.
When I saw that Rachel’s yogurt came in a wild strawberry and rhubarb flavour, I snapped it up instantly and went to work adapting my favourite panna cotta recipe to incorporate the yogurt and gorgeous strawberries and rhubarb!
The base of the dessert is a wild strawberry and rhubarb jelly, made with the fruit from the bottom of the Rachel’s tub!
Then we have a thick, creamy, tart, luscious (and even a little healthy, with all that low fat yogurt!) panna cotta layer, that’s topped with glistening, ruby red roasted strawberries and rhubarb.
And it’s made right in its serving glass for even greater ease. Just pile on the roasted fruit and serve.
(Just as a side note, if you want to turn this panna cotta out, you’ll need to up the gelatine a little!)
Hope everyone over at Mamamia and Rachel’s loves this one. Let me know what you think! X
- FOR THE WILD STRAWBERRY AND RHUBARB JELLY:
- The fruit from the bottom of the tub of Rachel’s wild strawberry and rhubarb yogurt (about 65g)
- 1 tbsp caster sugar
- 1 sheet gold strength gelatine
- FOR THE PANNA COTTA:
- 1 cup Rachel’s wild strawberry and rhubarb yogurt
- 1 cup double cream
- ¼ cup caster sugar
- 2 tbsp cold water
- 1 tsp powdered gelatin
- FOR THE ROASTED STRAWBERRIES AND RHUBARB:
- 1 punnet strawberries, hulled and halved
- 4 stalks rhubarb, stripped and cut into 1cm chunks
- ¼ cup sugar
- Remove the yogurt from the tub of Rachel’s yogurt and reserve it in a bowl, being careful not to take too much of the wild strawberry and rhubarb mixture from the bottom.
- To make the jelly, put the fruit (about 65g) in a small saucepan with enough water to make the total 100g (about 35g). Add the sugar and stir to combine.
- Place the saucepan over a medium heat and bring the mixture to the boil, then remove from the heat.
- Meanwhile, soften the leaf of geltine in a small bowl of cold water. Squeeze out the excess liquid and add the gelatine to the fruit mixture. Stir to combine.
- Divide the fruit jelly between four serving glasses and refrigerate till set (about 1 hour).
- To make the panna cotta, stir the cream and sugar together in a medium saucepan. Put the saucepan over a high heat and bring it to just under the boil (when bubbles appear around the edges), then remove from the stove.
- Add the cold water to a small bowl and sprinkle over the powdered gelatin. Allow it to soak for a minute or two.
- Stir the gelatine into the cream until dissolved. Pour the cream mixture into a medium bowl and set aside until it cools to room temperature (about 15 minutes).
- Once the cream is cool, stir in the Rachel’s yogurt.
- Divide the mixture between the four glasses with jelly and refrigerate until set (about 4 hours, or overnight).
- Meanwhile, to make the roasted fruit, preheat the oven to 180 C and line a tray with baking paper.
- Toss the strawberries and rhubarb with the sugar in the tray and allow to macerate for 10 minutes.
- Cover with foil and roast for 8 minutes.
- Remove from the oven, take off the foil, and return to the oven for a further 8 minutes, until the rhubarb is tender.
- Allow the roasted fruit to cool.
- When you’re ready to serve the panna cotta, top with plenty of roasted strawberries and rhubarb and the sweet, ruby red juices.
- Serves 4.
- Happy baking!