Yogurt Panna Cotta with Strawberry Rhubarb Compote
4-6 servings
yogurt panna cotta:
  • 400 g heavy cream
  • 200 g greek yogurt (5% or 10% fat)
  • 80 g sugar (I use 40 g caster sugar and 40 g cane sugar)
  • 1 vanilla bean
  • 1 tsp agar-agar
strawberry rhubarb compote:
  • 400 g rhubarb, chooped into 1-1,5 cm sized chunks
  • 200 g strawberries, cut into quartes or eighths (depending on the size)
  • 30 g caster sugar
  • 10 g corn starch
For the panna cotta:
  1. Cut the vanilla lengthwise and scrape out the pup.
  2. Mix vanilla pulp, sugar, agar-agar and heavy cream in a saucepan and bring briefly to a boil.
  3. Remove pan from heat and stir in the yogurt in two stages.
  4. Divide mixture among 4-6 jars and let cool down to room temperature. Then chill for at least 2 hours.
For the strawberry rhubarb compote:
  1. In a pot stir together rhubarb, the scraped out vanilla bean and sugar and let stand for at least 1 hour.
  2. Add strawberries and bring over medium heat to a boil and let simmer for 5-10 minutes and stir occasionally.
  3. Mix corn starch and 2 tbsp. water and stir gently in. Let simmer for 2-3 minutes until any starchy taste has been cooked away.
  4. Remove vanilla bean and transfer the compote into clean jars and let cool down.
  5. Serve panna cotta with compote.
Recipe by My blue teacup at http://myblueteacup.com/2016/04/22/yogurt-panna-cotta-with-strawberry-rhubarb-compote/