Vanilla panna cotta with roasted rhubarb

Prep Time: 4 hours 30 minutes
Cooking Time: 15 minutes
No of Serves: 4

Recipe courtesy of Jalna


2 cups Jalna Sweet & Creamy Greek Yoghourt

1 teaspoon vanilla bean paste

1¼ teaspoons powdered gelatin

1 tablespoon hot water

1 bunch rhubarb, trimmed, cut into 4cm pieces

¼ cup icing sugar

Nutrition Information (per serve)

Energy 736 kJ (176 calories)
Protein 5g
Total Fat 4g
Carbohydrates 25g
Saturated Fat 3g
Sugars 25g
Sodium 55mg


  1. Lightly spray 4 x ½ cup (125ml) capacity jelly or metal moulds with oil.
  2. Whisk yoghurt and vanilla in a medium bowl until smooth.
  3. Sprinkle gelatin over hot water. Whisk until dissolved. Whisk gelatin mixture into yoghurt mixture. Divide among prepared moulds. Cover with plastic wrap. Refrigerate for 4 hours or until set.
  4. Meanwhile, preheat oven to 160˚C or 140˚C fan-force. Place rhubarb in a single layer in a baking dish. Sprinkle with sugar and drizzle over 1 tablespoon water. Toss to coat. Roast for 15 minutes or until tender but rhubarb still holds its shape. Cool.
  5. Turn panna cotta onto serving plates and serve with roasted rhubarb.


Equipment: You will 4 x ½ cup (125ml) capacity jelly or metal moulds.