Rosemary Pannacotta With Orange Scented Rhubarb

1. 1

   Put the gelatine in a bowl of cold water to soften. Heat the milk, cream, sugar and rosemary in a pan until it just reaches boiling point. Remove from the heat, add the squeezed out gelatine, whisk well and leave to cool stirring from time to time. Whisk in the yogurt and pour into four small metal moulds or ramekins and put in the fridge for at least 4 hours or overnight to set.

2. 2

   Meanwhile cook the rhubarb in a pan with the zest, juice and 25g of sugar until soft. Taste, you may need the extra 10g of sugar then leave to cool. To serve dip each mould briefly into hot water then turn onto a plate and add a spoonful of the rhubarb.

* Per serving · 4 servings · Values may vary.