INGREDIENTS


Vanilla & Cardamom Yoghurt
Panna Cotta
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
340g/1lb rhubarb
85g/3oz sugar
55ml/2fl oz water
¾TBS rhubarb & ginger liqueur
½tsp rose water
Squeeze of lemon juice

METHOD


Serves 6

  1. Soften the gelatine in a bowl of cold water.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into the glasses on top of the biscuits, place in the fridge and allow to set.
  6. 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.
  7. When cooled put into a bowl, add the rhubarb & ginger liqueur and rose water. Stir.
  8. 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.