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Panna cotta topped with rhubarb compote

Name: Panna cotta topped with rhubarb compote
Total time: 5 h 30 min
Yield: 4
Ingredients: 14 ounces Rhubarb chopped; 0.5 cups sugar (scant); 0.5 unwaxed lemons juiced; 0.5 teaspoons Corn starch; 4 sheets white gelatin; 0.5 Vanilla pod halved lengthways; 0.333 cups sugar; 1.333 cups cream; 1.333 cups natural Yogurt; Mint leaves to garnish

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Difficulty:	easy
Preparation:	30 min
Ready in:	330 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	535 kcal	(27%)
Protein	12 g	(24%)
Fat	32 g	(40%)
Carbohydrates	54 g	(21%)
Added Sugar	42 g	(47%)
Roughage	2 g	(7%)
Vitamin A	363.67 µg	(45%)
Vitamin D	1.28 µg	(26%)
Vitamin E	1 mg	(8%)
Vitamin B1	0.08 mg	(7%)
Vitamin B2	0.37 mg	(26%)
Niacin	1.23 mg	(8%)
Vitamin B6	0.09 mg	(6%)
Folate	12.24 µg	(6%)
Pantothenic Acid	0.49 mg	(8%)
Biotin	1.12 µg	(2%)
Vitamin B12	0.43 µg	(17%)
Vitamin C	12.97 mg	(16%)
Potassium	493.68 mg	(25%)
Calcium	247.91 mg	(31%)
Magnesium	19.06 mg	(5%)
Iron	0.46 mg	(3%)
Iodine	12 µg	(8%)
Zinc	0.31 mg	(3%)
Saturates	20 g
Uric Acid	0 g
Cholesterol	97.05 mg

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Ingredients

For servings

For the compote

14 ounces	Rhubarb chopped
½ cups	sugar (scant)
½	unwaxed lemons juiced
½ teaspoons	Corn starch

For the panna cotta

4 sheets	white gelatin
½	Vanilla pod halved lengthways
⅓ cups	sugar
1 ⅓ cups	cream
1 ⅓ cups	natural Yogurt

Plus

Mint leaves to garnish

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50 min.

moderate

Directions

1 To make the compote, place the rhubarb, sugar and the lemon juice in a pot and bring to the boil. Simmer on a medium heat for around 7 min. Mix the cornflour with a little cold water and add to the rhubarb mixture. Remove from the heat and leave to cool.

2 To make the panna cotta, soften the gelatine in cold water. Place the vanilla pod, sugar and the cream into a pot and bring to the boil. Wring out the gelatine and dissolve in the warm cream mixture (do not allow to boil any more).

3 Remove the vanilla pod and beat the mixture over a cold bain marie. When the mixture begins to gel, fold in the yogurt and transfer the mixture to small bowls. Chilli for around 4 hours in the fridge and top with the compote to serve. Garnish with mint leaves.

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