Creamy Rhubarb Panna Cotta

Delicate creamy yoghurt dessert with rhubarb. The dessert turned out incredibly tender — it just melts in your mouth. Rhubarb is very appropriate in it — it balances the sugar, so the dessert is not too sweet, but not sour either.
cook time: 4h
Lucas Halstead
Creamy Rhubarb Panna Cotta

Nutrition Facts (per serving)

138
Calories
6g
Fat
11g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Sugar 60 g
Gelatin 12 g
Cream (33%) 200 ml
Yogurt (without additives (I have Greek) 200 g
Vanilla sugar 1 tsp
Rhubarb 300 g

Recipe instructions

Step 1

Step 1
Measure out ingredients

Step 2

Step 2
Soak gelatin in 60 ml of boiled water.

Step 3

Step 3
Wash the rhubarb, peel and cut into small pieces.

Step 4

Step 4
Mix rhubarb with 1 tbsp. l. Sahara.

Step 5

Step 5
Place the rhubarb in a saucepan, pour in 3 tbsp. l. water and bring to a boil, then simmer covered for about 7 minutes until the rhubarb is soft.

Step 6

Step 6
Combine the cream with gelatin and sugar, stirring, bring to a boil and remove from heat.

Step 7

Step 7
You should get a homogeneous mixture. Cool.

Step 8

Step 8
Add rhubarb, yogurt and vanilla sugar to the cream.

Step 9

Step 9
Stir until smooth. Pour the panna cotta into bowls and refrigerate for 3-4 hours or overnight.

Additional rubrics

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