Panna cotta with rhubarb

Delicate creamy yogurt dessert with rhubarb. The dessert turned out to be incredibly tender - it just melts in your mouth. Rhubarb is very appropriate in it - it balances the sugar, so the dessert is not too sweet, but not sour either.

Maria

Recipe author

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Composition / ingredients

servings:

Rhubarb

300

Cream (33%)

200

Yogurt (without additives (I have Greek))

200

Sugar

Gelatin

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 29 % 6 g

Carbohydrates 52 % 11 g

138 kcal

GI: 17 / 17 / 67

Step-by-step cooking

Cooking time: 4 h

Step 1:
Measure the ingredients
Step 2:
Soak gelatin in 60 ml of boiled water.
Step 3:
Wash the rhubarb, peel and cut into small pieces.
Step 4:
Mix rhubarb with 1 tbsp sugar.
Step 5:
Put the rhubarb in a saucepan, pour 3 tablespoons of water and bring to a boil, then simmer under the lid for about 7 minutes until the rhubarb is soft.
Step 6:
Combine cream with gelatin and sugar, stirring, bring to a boil and remove from heat.
Step 7:
A homogeneous mixture should be obtained. Cool.
Step 8:
Add rhubarb, yogurt and vanilla sugar to the cream.
Step 9:
Mix until smooth. Pour the panna cotta into the cremans and refrigerate for 3-4 hours or overnight.