Recipe Yogurt and rhubarb panna cotta

This delicate dessert has something truly exceptional about it. Sprinkled with aromatic vanilla and boasting an irresistibly wobbly texture, it's a pure delight to enjoy. Servings: 4

INGRÉDIENTS

• 1 sheet of gelatin
• 200 ml semi-skimmed milk
• 1/2 teaspoon vanilla paste
• 200 g plain yogurt
• 200 g rhubarb
• 2 tablespoons liquid honey, plus a little extra for serving.
• 300 g strawberries

PRÉPARATION

1. Soak 1 sheet of gelatin in cold water for 10 minutes, or until softened.
2. Pour 200 ml of semi-skimmed milk into a small saucepan, add ½ teaspoon of vanilla paste, and heat over medium heat until simmering. Remove from the heat and stir in the gelatin.
3. Whisk in 200 g of plain yogurt until smooth, then divide the mixture among 4 individual molds or small glasses. Cover and refrigerate for at least 4 hours, or until set.
4. Preheat the oven to 180°C/350°F/Gas Mark 4.
5. Cut 200 g of rhubarb into 5 cm pieces and arrange them in a large baking dish.
6. Drizzle with 2 tablespoons of liquid honey, then coarsely grate 150g of strawberries over the top.
7. Bake for 30 minutes, or until the rhubarb is tender and juicy, but still holds its shape. Set aside until ready to serve.
8. Hull and slice the remaining 150g of strawberries.
9. Unmold each panna cotta onto a plate garnished with rhubarb and fresh strawberries. Drizzle with a little more liquid honey, if desired, and serve.