how to make award winning Vanilla panna cotta with roasted rhubarb

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla panna cotta with roasted rhubarb. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla panna cotta with roasted rhubarb is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla panna cotta with roasted rhubarb is something that I’ve loved my entire life.

Table of Contents


  • 2 cups Jalna Sweet & Creamy Greek Yoghourt
  • 1 teaspoon vanilla bean paste
  • 2 1/4 teaspoons powdered gelatine
  • 1 tablespoon hot water
  • 1 bunch rhubarb, trimmed, cut into 4cm pieces
  • 1/4 cup icing sugar


  • Step 1
    Lightly spray 4 x 1/2 cup (125ml) capacity jelly or metal moulds with oil.
  • Step 2
    Whisk yoghurt and vanilla in a medium bowl until smooth.
  • Step 3
    Place 2 tablespoons boiling water in a small saucepan over low heat. Sprinkle over gelatine and stir until dissolved. Remove from heat. Whisk in � cup yoghurt mixture until smooth. Whisk in remaining yoghurt mixture until combined.
  • Step 4
    Meanwhile, preheat oven to 160C or 140C fan-force. Place rhubarb in a single layer in a baking dish. Sprinkle with sugar and drizzle over 1 tablespoon water. Toss to coat. Roast for 15 minutes or until tender but rhubarb still holds its shape. Cool.
  • Step 5
    Turn panna cotta onto serving plates and serve with roasted rhubarb.

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