Vanilla & Cardamom Yoghurt
110ml/4fl oz double cream
110ml/4fl oz full fat milk
55g/2oz caster sugar
4 cardamom pods, seeds only
½tsp vanilla paste
2 ½ leaves of gelatine
225g/8oz Yeo Valley natural yoghurt
85g/3oz Biscoff biscuits
½oz/15g butter, melted
Tiny sprigs of mint or verbena
Rhubarb & Rose Compote
55ml/2fl oz water
¾TBS rhubarb & ginger liqueur
½tsp rose water
Squeeze of lemon juice
- Soften the gelatine in a bowl of cold water.
- Magimix the Biscoff biscuits, mix with the melted butter and push a spoonful into the bottom of each glass. Place in the fridge to chill.
- Yoghurt Panna Cotta – Put the cream, milk, sugar and cardamom seeds into a saucepan and stir over a medium heat until the sugar has dissolved. Add the vanilla paste.
- Squeeze the gelatine to remove any excess water and add to the liquid. Stir well to dissolve. Pour through a sieve and when cooler stir in the yoghurt until smooth.
- Pour into the glasses on top of the biscuits, place in the fridge and allow to set.
- Rhubarb & Rose Compote – Slice the rhubarb into 1“/2 ½cm pieces. Put into a saucepan with the sugar, water and a squeeze of lemon juice. Place over a medium heat and stir. Cover with a lid and bring to the boil, simmer for a 2-3mins, remove from the heat.
- When cooled put into a bowl, add the rhubarb & ginger liqueur and rose water. Stir.
- Spoon some of the compote on to the set panna cotta, then garnish with the tiny mint or verbena sprigs and serve.
Think Ahead & Helpful Hints
- Only use the really red parts of the rhubarb and don’t cook it for too long as it will break up and lose its texture.
- In the summer put about 5 elderflower heads into the panna cotta mix when warm, allow to infuse for 15-20mins, then strain.
- If the rose is too strong a flavour for you, simply leave it out.