Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

Name: Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
Ingredients: 1 ⁄ 4 pound rhubarb, cut into 1 ⁄ 2-inch slices; 1 ⁄ 4 cup sugar; 1 tablespoon fresh orange juice; 1 cup hulled and sliced strawberries (about 6 ounces), plus a few more for garnish; 1 cup whole milk; 1-inch piece vanilla bean, split lengthwise; 2 cups plain drained whole-milk yogurt or Greek whole-milk yogurt; 1 ⁄ 4 cup plus 2 tablespoons sugar; Pinch of kosher or sea salt; 1 1 ⁄ 4 teaspoons powdered unflavored gelatin

andrewzimmern.com

Greek Yogurt Panna Cotta By Janet Fletcher I like to serve this panna cotta parfait-style, in clear glasses, with the ruby-red fruit puree on the bottom. Diners

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Ingredients

1 ⁄ 4 pound rhubarb, cut into 1 ⁄ 2-inch slices
1 ⁄ 4 cup sugar
1 tablespoon fresh orange juice
1 cup hulled and sliced strawberries (about 6 ounces), plus a few more for garnish
1 cup whole milk
1-inch piece vanilla bean, split lengthwise
2 cups plain drained whole-milk yogurt or Greek whole-milk yogurt
1 ⁄ 4 cup plus 2 tablespoons sugar
Pinch of kosher or sea salt
1 1 ⁄ 4 teaspoons powdered unflavored gelatin