Recipe: Rachel’s Panna Cotta

Panna Cotta makes a great light dessert and is fantastic for dinner parties as you can make in advance. I love this recipe by Rachel’s Organic which incorporates their Greek Style Ginger yoghurt- the ginger flavour adds a special depth of flavour which perfectly compliments the rhubarb.


  • 5 leaves of gelatine, soaked
  • 225ml whole Milk
  • Dash of vanilla extract
  • 450ml double cream
  • 200g Rachel’s Organic Greek Style Ginger yogurt
  • 100g caster sugar
  • 150g rhubarb stems
  • 180g caster sugar
  • A little water


1. Follow manufacturers instructions for the gelatine

2. Heat the milk, vanilla and cream together in a small pan until just boiling, add the sugar

3. Remove from the heat and leave to cool a little before adding the yogurt, stir well

4. Pour into ramekins, cover and set in the fridge for 6 hours or best overnight

5. Wash and cut the rhubarb stems and place in an oven-proof dish or small saucepan, sprinkle over the sugar and just cover with water. Poach in a pre-heated oven 150°c for 10-15 minutes (or place on a medium heat on the hob) -check regularly to see if the pieces are not drying out

6. Leave the rhubarb to cool and the syrup to go sticky and thick

7. De-mould the panna cotta’s by dipping them in warm water, invert onto a plate and shake sharply

8. Finally add the poached rhubarb on the side and drizzle over the lovely rhubarb syrup


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