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Ginger Yoghurt Panna Cotta with Poached Rhubarb

Ginger Yoghurt Panna Cotta with Poached Rhubarb

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Serves 4

For the rhubarb 

3-4 rhubarb stems (about 400g) 
Juice and zest of 1 orange (I used a blood orange) 
100g caster sugar 
2 pieces of stem ginger, finely chopped 

For the Panna cotta

3 gelatine leaves 
400ml double cream 
40g caster sugar 
3 tbsp stem ginger syrup 
200ml full fat Greek yogurt  


  1. To make the rhubarb, preheat the oven to 190C/gas mark 5.

  2. Chop the rhubarb into a thumb-sized pieces and arrange, barely touching in a shallow, heatproof dish. Pour over the orange juice and sprinkle over the sugar, orange zest and stem ginger. Cover with foil and bake for about 10-15 minutes, until the rhubarb is soft, but still holding its shape. Leave the rhubarb in the syrup to cool. 

  3. To make the panna cotta, soak the gelatine leaves in a bowl of fresh water for about 10 minutes.

  4. Place the cream and sugar in medium sauce pan and heat gently. Remove from the heat just before it comes to the boil. Remove the now softened gelatine leaves from the water and squeeze out any excess liquid. Stir the leaves into the cream until completely dissolved. Stir in the stem ginger syrup and yogurt. You may wish to strain the mixture through a sieve to catch any undissolved pieces of gelatine.  

  5. Pour the mixture into four ramekins, cover and refrigerate for at least three hours. Remove from the fridge about 10 minutes before serving.

6. Dip the base of the ramekins in a shallow bowl of warm water for five seconds. Turn the panna cottas out onto plates and serve with a few pieces of rhubarb, a drizzle of the rhubarb syrup and a scattering of shelled, chopped pistachios. 

Recipe & Photography by Lindsay’s Feast