Honey yoghurt panna cotta with vanilla rhubarb

Tamara West

Rhubarb is not a fruit, so this is actually my spring vegetable dessert. In New Zealand the most common variety in spring is known as “victoria”. I first learnt to make the famous Italian dessert, panna cotta, at Gualtiero Marchesi’s 3-star Michelin restaurant in Milan. A version of this original will often feature on the Vinnies menu, it is superb with the addition of some unique New Zealand pohutukawa honey.

Vanilla rhubarb

¼ cup	Sugar
1	Vanilla pod, split
¼ cup	Water
4 stems	Rhubarb, I used a deep red rhubarb (Main)

Honey panna cotta

1 cup	Cream
75 ml	Honey, I used pohutukawa honey
45 g	Sugar
½ cup	Greek yoghurt
2 leaves	Gelatine, or 2 tsp powdered gelatine
1 serving	Gingernuts, crushed

Directions

Vanilla rhubarb

1. In a saucepan boil the sugar, vanilla and water. Wash and cut the rhubarb into 2 cm slices and add to the syrup.
2. Gently simmer for 8 minutes till the rhubarb is soft but does not begin to lose its shape.

Honey panna cotta

1. Place cream, honey and sugar in a pot and warm until honey and sugar have dissolved, add yoghurt.
2. Separate gelatine leaves and place in cold water until soft. Strain, squeeze out excess water then add to the warm cream mix. Or if using powdered gelatine, pour half a cup of cream mix into another pot and bring to boil, sprinkle on the powdered gelatine whisking until completely combined then add to remaining mix.
3. Allow to cool completely then strain through a fine sieve, pour into small moulds such as souffle dishes or espresso cups and set (preferably overnight in the fridge).
4. To serve, carefully tip the panna cottas out of their moulds. To do this tip them on their side, insert a small knife tip at the top, to allow air in and the panna cotta will sink away from the edge, tip gently out on to your plate.
5. Spoon the rhubarb around the panna cotta with plenty of vanilla syrup and garnish the top with crushed gingernuts.