Yoghurt and white chocolate panna cotta with poached rhubarb
( SERVES 4 )
I adore the fragility of a well-made panna cotta; this "cooked cream" dessert should have barely enough strength to stand up. I use yoghurt to add a sour freshness and just enough white chocolate to introduce a certain complexity. You need something to take the richness away; passionfruit works well, but poached rhubarb is even better, and its limpid pink juices are so pretty against the white of the panna cotta. You could also serve this dessert with raspberries and strawberries.
|70 g||White chocolate|
|3 sheets||Gelatine, softened in cold water|
|300 g||Yoghurt, plain|
- Pour the milk and sugar into a small saucepan. Grate the zest of half the lemon, add to the milk and gently simmer for 5 minutes. Place the white chocolate in a large bowl. Remove the milk from the heat and pour over the chocolate, whisking until it is smooth and the chocolate has melted. Squeeze the excess water from the gelatine leaves and stir until they have dissolved. Whisk in the yoghurt. Pour the mixture through a sieve over a jug then divide among 4 small cups. Cover each with cling film, place in the fridge and set overnight.
- Dip the bases of the panna cotta cups in warm water and turn out onto individual serving plates. Serve with the poached rhubarb and spoon some of the juice onto the plates.
- For the poached rhubarb, discard the leaves and pull off the stringy outside skin using a small knife. Cut the stalks into 3cm lengths and place in a deep saucepan. Grate the zest of the lemon and add to the pan. Squeeze the juice from the lemon and add to the rhubarb, with the sugar. Place the pan over a medium heat and cook until the sugar is dissolved; about 15 minutes. (The rhubarb should have released a lot of juice.) Lift the stalks from the syrup and place in a container. Bring the syrup to a simmer and cook for 4 minutes until thick then remove from the heat and allow it to cool. Cover the rhubarb with the syrup. It will keep in the fridge for two weeks.