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🍰 Joghurt Pannacotta with Rhubarb Compote

267 kcal · 30 min · 4 servings

Joghurt Pannacotta with Rhubarb Compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the gelatin in a bowl of cold water.
  2. 2. Slice the vanilla pod lengthwise and scrape out the seeds.
  3. 3. Add the cream, coconut blossom sugar, vanilla seeds, and the empty pod to a pot.
  4. 4. Bring the mixture to a boil on the stove.
  5. 5. Simmer the mixture over medium heat for 3 minutes.
  6. 6. Remove the pot from the heat and let the cream cool for 5 minutes.
  7. 7. Remove the vanilla pod from the cream.
  8. 8. Squeeze the soaked gelatin well and dissolve it in the warm cream.
  9. 9. Let the mixture cool further until it starts to thicken slightly.
  10. 10. Fold the yogurt into the cream.
  11. 11. Add 1 teaspoon of lemon juice and the lemon zest and mix everything well.
  12. 12. Rinse 6 small molds with cold water.
  13. 13. Distribute the yogurt mixture evenly into the molds.
  14. 14. Place the molds in the refrigerator for 4 hours.
  15. 15. Clean the rhubarb and wash it thoroughly.
  16. 16. Cut the rhubarb into small pieces.
  17. 17. Place the rhubarb pieces, agave syrup, and the remaining lemon juice in a small pot.
  18. 18. Cook the rhubarb over medium heat for about 5 minutes until tender but still firm.
  19. 19. Stir the starch into a small amount of cold water until smooth.
  20. 20. Add the starch mixture to the rhubarb.
  21. 21. Let the mixture come to a brief boil.
  22. 22. Remove the pot from the heat and let the compote cool.
  23. 23. Dip the molds briefly in hot water just before serving.
  24. 24. Unmold the pannacotta onto 4 plates.
  25. 25. Top the pannacotta with the cooled rhubarb compote.

Nutrition per serving