Yoghurt Panna Cotta with Gin Poached Rhubarb
"Gin and rhubarb are a match made in heaven" Lindsay Radcliffe shares her recipe for Yoghurt Panna Cotta with Gin Poached Rhubarb
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Ingredients
- 250ml double cream
- 250ml full fat Greek yoghurt
- 1 vanilla pod/1 tsp vanilla paste
- 2 1⁄2 sheets of leaf gelatine
- 50g caster sugar
- Juice and zest of three large oranges (I used blood oranges)
- 2 tbsp soft brown sugar
- 6 rhubarb stalks (I like to use Yorkshire forced rhubarb)
- 50ml Mirabeau Dry Gin
- 3 rosemary sprigs
- Chopped pistachios to serve
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