Yogurt Panna Cotta With Baked Rhubarb – a delicious recipe with milk, sugar, vanilla bean, unflavored gelatin, yogurt, rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place milk, 1/2 cup of the sugar and vanilla bean and seeds in a medium saucepan. Bring almost to the boil. Remove from heat. Cool slightly. Sprinkle gelatin over 2 tbsp cold water in small bowl. Let stand for 5 to 10 mins. Stir into milk mixture until dissolved.
2
Strain milk mixture through a fine sieve into a bowl. Add the yogurt and whisk to combine. Divide the panna cotta mixture among six 1/2-cup ramekins. Refrigerate for 4 hours, or until set.
3
Preheat the oven to 350u00b0F. Place rhubarb on a baking pan. Add orange juice and sprinkle with remaining 1/4 cup sugar. Cover with foil. Bake for 25 mins. Cool.
4
To serve, invert panna cottas on to 4 plates. Spoon some rhubarb and juices on the side.
385
kcal
Calories
8
g
Fat
52
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup milk, 3/4 cup sugar, 1 None vanilla bean, halved lengthwise, seeds scraped out, 1 1/4 tsp unflavored gelatin, and more.
Yes, Yogurt Panna Cotta With Baked Rhubarb falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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