Dessert - Yoghurt Pannacotta with roasted rhubarb
6 gelatine leaves, 350ml whole milk, 100ml double cream, zest 1 orange, 2 vanilla pods split, 140g golden caster sugar, 500g Greek yoghurt, 600g fresh rhubarb, 4 tbsp golden caster sugar, tbsp of grenadine, 1 tbsp of syrup from a jar of stem ginger, (only if you have any knocking around).
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Place the gelatine in a bowl of water, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add the milk and the double cream, then bring to the boil. Turn off the heat. Remove the gelatine from the water then add the soaked gelatine (that will now be all floppy) and stir into the milk mix until completely dissolved.
Add to the very slowly whisk this into the Greek yoghurt, pouring the thin mix into thick to avoid it going lumpy, pass through a sieve, then pour into 6 moulds. Cover each mould with film then leave in the fridge to chill for about 5 hours.
While the pannacotta is setting, make the roast rhubarb. Heat the oven to 200C. slice the rhubarb into 2cm chunks and scatter on a baking tray. Sprinkle with sugar, then pour over the grenadine and ginger syrup. Cover with foil and bake in the oven for 10 - 12 minutes or until just cooked.
Take the pannacottas out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the pannacotta into the middle of a plate, then arrange the rhubarb around it. Spoon the rhubarb sauce over the panacottas and rhubarb and serve.
