RECIPE:
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Yoghurt Panna Cotta, Ginger Rhubarb, Honey Oat Crumble
With Spring comes some of our favourite ingredients, including rhubarb, which we grow in our kitchen garden. This recipe is for one of our delicious puddings, so we thought we would share it with you. Enjoy!
Ingredients (serves 4)
100ml Vanilla vodka
70ml Rhubarb syrup
50ml Lemon juice
Panna Cotta:
500g Natural yoghurt
100g Double cream
150g Caster sugar
4 Gelatine leaves
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Ginger Rhubarb:
500g Rhubarb, washed and cut into 1 inch pieces
50g, Caster sugar
50g Stem ginger (in syrup), finely chopped
2 Tbsp Ginger syrup
Splash water
Garnish:
Handful of oats
Squeeze of honey​
Recipe
To make the panna cotta: Soak the gelatine leaves, as per the instructions. Heat the sugar and cream in a pan until just boiling, then remove from the heat and stir in the gelatine. Mix in the yoghurt and pour into glasses. Put in the fridge to set (minimum 1 hour).
To make the ginger rhubarb: In a saucepan, add the rhubarb, sugar and water. Stir and place on a medium heat. Add the ginger and the ginger syrup and stir again. Simmer for 10-15 minutes, stirring occasionally, until the rhubarb is soft but retains its shape. Let the rhubarb go cold.
To make the oat topping: Mix the honey and oats and bake in a 180C oven for 12 minutes, until golden.
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To Serve: Spoon the rhubarb on to the top of the panna cotta and finish with the oat topping.
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If you would like to print this recipe out, you can link on the pdf link here.